Gratin of Cardoons

Name: Gratin of Cardoons
Yield: Serve 4 to 6 unless otherwise stated.
Cuisine: France
Ingredients: ¼ cup olive oil; Juice of ½ lemon; 1 black truffle, very thinly sliced; 12 black olives, pitted and roughly chopped; 4-6 inner stalks of cardoon; ½ cup grated mixed Cheddar and Parmesan cheeses; 1¼ cups white wine; 2 tbsp all-purpose flour; Salt and freshly ground pepper

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Easy

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

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

Ingredients

4-6 inner stalks of cardoon
Juice of ½ lemon
¼ cup

Europe
France
Side dish
Mediterranean
Vegetarian

Method

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