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Cardoon gratin: photo of the dish
Illustrative photo: This picture belongs to Xavier Caré . Please credit : Xavier Caré / Wikimedia Commons / CC-BY-SA . If you would like spe — CC BY-SA 4.0, Wikimedia Commons
Vegetarian

Cardoon gratin

The Lyon Christmas vegetable: cardoons blanched and baked in a Gruyère béchamel (with bone marrow for purists).

  • 1 h 45
  • 6 servings
  • Medium
  • Budget-friendly
  • Lyonnaise

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

233 kcal per serving

Protein
10.6 g
Carbohydrates
15.5 g
of which sugars
8.2 g
Fat
13 g
Fiber
4.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. String the cardoons, cut them into pieces, and drop them into lemon water.
  2. Cook them for 45 min in a "blanc" (salted water with 20 g of flour whisked in and the lemon juice) so they stay light in color.
  3. Make a béchamel with the butter, the remaining flour, and the milk; stir in half of the Gruyère.
  4. Mix the drained cardoons (and the poached, diced marrow) into the béchamel, cover with Gruyère, and bake for 25 min at 400°F (200°C).

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Original Ecomely recipe.