VegetarianYOU ARE HERE >>

Vegetables
(More vegetable recipes)

Cardoons Gratin
Preparation Time: 15-20 minutes
Cooking Time: 60 minutes
Ingredients (Serves 6)
1 Large cardoon
1 cup Grated Parmigiano Reggiano cheese
1 Tbs. Dried lemon mint, crushed
4 Tbs. Extra virgin olive oil (EVOO )
1 glass Dry white wine
• Juice of 1 lemon
• Water (enough to cover completely the sliced cardoon)
• Sea salt to taste
Preparation
• Trim and wash cardoon stalks, cut them in 1 inch wide slices and drop in a large container filled with water mixed with the juice of 1 lemon. This prevents oxidation and color changing in the cardoon.
• Let sit for about two hours, then set one layer of of cardoon in a baking container lined with non stick aluminum.
• Dust cardoon with grated Parmigiano Reggiano cheese, a pinch of crushed dried lemon mint, grind a little sea salt, and drizzle with EVOO.
• Repeat until cardoon, grated cheese, and EVOO are used up.
• Cover tightly with non stick aluminum foil and bake in oven pre-heated at 400F° for 30 minutes.
• Uncover, pour the wine evenly over the cardoon and bake for another 30 minutes.
• Let sit for 5-10 minutes before serving, drizzling the juice from the baking dish on top of the single portions.
Cardoons Gratin: Layer cardoon in a baking container: image 1 of 3
Cardoons Gratin: Layer cardoon in a baking container: image 2 of 3
Cardoons Gratin: Ready to be served: image 3 of 3
Click on the images above to see larger pictures
Comments
• The cardoon (Cynara Cardunculus), also also known as artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant of the same species as the artichoke. It is native to the Mediterranean, where it was domesticated in ancient times and there are many cultivated varieties.
Wine and Beverage Pairing
• Falanghina Pompeiano IGT, Fior Fiore Ansonica, Monteregio di Massa Marittima DOC Aurora.


  • Vegetable Recipes
    1. Cauliflower and Green Tomato Stir Fry – January 1, 2011
    2. Sauté Spinach – December 28, 2010
    3. Brigit's Sautéed Plantains (Guatemalan Night) – December 17, 2010
    4. Brigit's Coleslaw (Guatemalan Night) – December 17, 2010
    5. Cardoons Gratin – December 7, 2010
    6. Sautéed Dandelion Greens – November 18, 2010
    7. Steamed Broccoli with Pine Nuts – November 13, 2010
    8. Thai Style Eggplant Slices – November 13, 2010
    9. Grilled Eggplant Slices – November 13, 2010
    10. Stuffed Bell Peppers – November 10, 2010
    11. Steamed Vegetables (for Cheese Fondue) – October 30, 2010
    12. Cauliflower, Asparagus and Mushroom Stew – October 6, 2010
    13. Mushroom and Vegetable Stew – September 29, 2010
    14. Brigit's Okra 'n Eggplant Jambalaya – September 11, 2010
    15. Brigit's String Beans, Potatoes and Tomatoes Stew with Onion and Fresh Basil – September 4, 2010
    16. Curry Potatoes and White Cabbage with Queso Fresco Casero – September 1, 2010
    17. Brigit's Steamed Broccoli and Mushrooms – August 28, 2010
    18. Friggione (Big Fry) – August 25, 2010
    19. Asparagus and Green Beans in EVOO and Balsamic Vinegar – August 19, 2010
    20. Baked Potatoes with Onions, Bell Peppers, Tomatoes and Herbs – August 17, 2010
    21. Organic Herb Vegetable Stew – August 12, 2010
    22. Fried Eggplant – August 12, 2010
    23. Peperonelli – July 28, 2010
    24. Grilled Lettuce and Sweet Mini Peppers – July 27, 2010
    25. Brigit's Balsamic Artichoke Vinaigrette with Herb Dip – June 21, 2010
    26. Steamed Vegetables – June 15, 2010
    27. Steamed Asparagus – June 15, 2010
    • Loading

    Back to Top
    December 7, 2010
    Bookmark and Share


    4Lock for Apple iPhone | iPod Touch
    4Lock: Use your iPhone everywhere safely



    Web Sites Dedicated to Italian Wine and Food