Piedmontese Cardoons
Cardoons are eaten widely across Piedmont. This is a gratin-style recipe from the same region
that also works very well with fennel. Gratins are quite common in this area, influenced by
proximity to France and the abundance of good mountain cheeses. Serves 4
Ingredients:
700 g Gobbo di Nizza cardoons
lemon juice
400 ml Béchamel sauce
butter
100 g freshly grated Parmesan cheese
salt
Clean the cardoons in water with added lemon juice, removing any filaments. Simmer in
slightly salted water until cooked. This can take from 30 minutes up to an hour, depending on
the size and type of cardoon, but when a skewer goes through them easily, you know they are
done.
Drain the cardoons and transfer to an ovenproof dish. Pour the Béchamel sauce over them
and place some specks of butter on top. Sprinkle with the grated Parmesan and cook at Gas
Mark 6/200°C for about 20 minutes until the top has lightly browned.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster