Gratin de Cardons

Ingredients

Cardoons

2 pounds, trimmed and cut into 3-inch pieces

Lemon juice

2 tablespoons

Water

4 cups, plus additional for soaking

Salt

1 teaspoon, plus more for boiling

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Milk

2 cups

Nutmeg

1/4 teaspoon, freshly grated

Black pepper

to taste

Gruyere cheese, grated

1 cup

Parmesan cheese, grated

1/2 cup

Breadcrumbs

1/2 cup

Instructions

1. Begin by preparing the cardoons. Trim away the tough outer stalks and any thorns, then cut them into 3-inch pieces.
2. In a large bowl, fill with water and squeeze in the lemon juice. Place the cut cardoons in the lemon water to prevent browning while you prepare the other ingredients.
3. In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Add the cardoons and cook for about 20 minutes, or until they are tender. Drain the cardoons and set them aside.
4. Preheat your oven to 375°F (190°C).
5. In a saucepan, melt the unsalted butter over medium heat. Once melted, stir in the flour and cook for 1 minute to form a roux.
6. Gradually whisk in the milk, stirring continuously, and continue to cook until the sauce thickens, about 5 minutes. Season the béchamel with freshly grated nutmeg, salt, and pepper to taste.
7. Remove the saucepan from heat and stir in the grated Gruyere cheese until melted and smooth.
8. In a baking dish, layer the cooked cardoons evenly, then pour the cheesy béchamel sauce over them, ensuring they are well-coated.
9. Sprinkle the top with grated Parmesan cheese and breadcrumbs for a delightful crust.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
11. Let cool slightly before serving. Enjoy your Gratin de Cardons hot as a savory side dish or a comforting main course.