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Recipes
Martin’s Cardoon Potato Gratin
Martin’s Cardoon Potato Gratin
Martin’s Cardoon Potato Gratin
Recipe for a Cardoon Potato Gratin with Parmesan Cheese. Cardoons are a relative of the globe artichoke.
Recipe By:
Mariquita Farms
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Vegetables and Greens
Vegetable
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Ingredients
8-10
each
cardoon ribs
2-3
medium
potatoes
8
oz
grated Parmesan cheese
1
pint
half and half or cream
Salt and pepper to taste
Instructions
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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