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Martin’s Cardoon Potato Gratin
Recipe from
Marquita Farms
cardoon: photo by: Wegmans.com
I
N G R E D I E N T S
8-10 cardoon ribs
2-3 medium potatoes
8 oz grated Parmesan cheese
1 pint half and half or cream
Salt and pepper to taste
I N S T R U C T I O N S
Blanch the cardoon
stalks in water that has a splash of vinegar or lemon juice until medium
tender. You can peel them if you like. We don't. Cut the cardoon stalks in
1/4 inch crescents, across the grain, like you would celery.
Peel the potatoes. Cut the potatoes into batons, about like a french fry.
Toss the cut, blanched cardoon stalks with the potatoes directly in a gratin
dish. Reserve a handful of the cheese for the top and toss the rest of the
cheese with the cardoon/potato mixture. Add the pint of half and half (or
cream if using.) Season with salt and pepper.
Bake in a 425 oven 40 minutes or so: until golden brown and the potatoes are
all the way through.
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About Cardoon
Relative of the
globe artichoke
cardoon stalks are can be eaten raw or fried, boiled and pureed. Cardoons
are popular in Spain, Italy and other Southern Europe regions.
Refrigerate in a plastic bag up to one week.
More Cardoon Recipes
Fried Cardoon
Cardoon Strudel
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