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Creamy Cardoon and Portobello Gratin
- Serves
8
as a side dish or first course
Published 2001
Even unadventurous diners seem to love the succulence of cardoons paired with portobello mushrooms and lightly bound with cream. Although several operations are required, the result rewards with the lusciousness of artichoke hearts—without the leafy, fiddling. Serve as a rich side dish, appetizer, or vegetarian entree.
Ingredients
- About
2 pounds 2½ pounds 5
Method
- Follow directions To Precook Cardoons. Cut into 1-inch slices.
Preheat oven to . Clean portobello caps with soft brush. Trim stems flush if this has not been done already (save for broth). Using375°F
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