Gratin of Cardoons

This is a simple and delicious French way of preparing cardoons.


  • 4-6 inner stalks of cardoon
  • Juice of ½ lemon
  • ¼ cup olive oil
  • 12 black olives, pitted and roughly chopped
  • 1 black truffle, very thinly sliced
  • 2 tbsp all-purpose flour
  • cups white wine
  • Salt and freshly ground pepper
  • ½ cup grated mixed Cheddar and Parmesan cheeses


Trim the cardoons and cut into 2-inch lengths. Blanch in boiling water acidulated with the lemon juice for 10 minutes, then drain thoroughly.

In a large pan, heat the olive oil and fry the cardoons gently for 5 minutes. Add the olives and truffle, and stir for 1 minute. Sprinkle the flour over this and stir to mix evenly. Stir in the wine and simmer for 10 minutes, stirring occasionally. Add a little more wine if it threatens to stick. The cardoons should be coated in the sauce.

Season, and spoon into a gratin dish. Scatter the grated cheese over and place under a preheated hot broiler until brown and bubbling. Serve immediately.