Cheesy cardoons

You probably need to be growing cardoons, or living in Italy to make this, however, if you are...

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg (2 ¼ lb) cardoons
• Juice of 1 lemon
• 1 tablespoon plain flour
• 1 tablespoon olive oil
• 25 g (1 oz) butter, plus extra for greasing
• 50 g (2 oz) freshly grated Parmesan cheese
• 65 g (2½ oz) roughly grated Emmenthal cheese
• 65 g (2½ oz) roughly grated Gruyère cheese
• 100ml (3½ fl oz) milk
• 200ml (7 fl oz) double cream

Method

1. Set a large pan of water boiling
2. Add the lemon juice and a pinch of salt
3. Top and tail all of the stalks
4. With a mandoline, remove all of the strings from the edge
5. Cut into 5 cm (2") lengths (as if were celery)
6. Drop the pieces into the water before they discolour
7. Lower the heat and simmer for 45 minutes
8. Meanwhile, preheat the oven to 180° C (350° F - Gas 4 - Moderate/Medium)
9. Butter an ovenproof tray
10. Drain the cardoons and dry on a tea towel
11. Arrange the cardoons in the oven tray
12. Sprinkle the Emmenthal cheese, the Gruyère cheese and half of the Parmesan evenly over the cardoons
13. Make a basic white sauce with butter, milk, flour and cream
14. Pour the white sauce over the cheese and cardoons and sprinkle with the remaining Parmesan cheese
15. Bake for 30 minutes

Serving suggestions

Serve hot

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