THE cardoons au gratin with bechamel they are a rich and tasty side dish. A simple but very delicious recipe that allows you to enjoy a winter vegetable with a unique and unmistakable flavor.
Ingrediants
- 1 kg of thistles
- 500 g of bechamel
- 50 g of grated Parmesan cheese
- 50 g of butter
- lemon juice
- bread crumbs
- salt
THE cardoons au gratin with bechamel they are a super greedy side dish, with a delicate but rich and enveloping flavor. A real treat and an excellent way to enjoy these winter vegetables.
The most complex part of the recipe is the cleaning of thistles, which is a bit “boring” (remember to wear gloves or rub your hands with lemon juice to prevent them from blackening). For the rest, after boiling them, just place the thistles in a baking dish, alternating them in layers with bechamel And grated cheese: the crust that forms after the gratin in the oven it is a scream and alone is worth the effort. Gone crazy, we also suggest these 22 gratin recipes with a screaming crust.
THE thistles, then, they are very good and are also good. They belong to the same family as the artichokes and share its properties detoxifying And purifying for the liver. It is therefore worth taking advantage of their short season to also taste the tasty pan-fried Cardoons with anchovies and parmesan or the very simple Cardoons and potatoes.
OTHER TASTY RECIPES: Cardoon flan, Artichokes with bechamel sauce, Fennel au gratin with bechamel sauce, Cauliflower au gratin
How to prepare: Cardoons au gratin with bechamel
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
60 min
- Portions
-
4 – 6
How to prepare: Cardoons au gratin with bechamel
To prepare the cardoons au gratin with béchamel, first of all dedicate yourself to cleaning them: remove the base of the head, detach the individual ribs and then proceed to unnerves the thistles by eliminating the external filaments with the help of a small knife or a potato peeler. Cut them into pieces and dip them gradually in water acidulated with lemon to prevent them from blackening. Rinse them well to remove any earthy residue and boil them for 30/40 minutes in boiling salted water: the thistles should soften but keep their compactness.
Grease a baking dish and place a layer of thistles on it after drying them well. Cover them with béchamel, prepared following our recipe, and sprinkle with grated cheese.
Form two or more layers in the same way and finish by adding some breadcrumbs and a few flakes of butter. Bake in a preheated oven at 190 ° C for about 30 minutes until the surface is golden brown. Turn off, leave to cool and settle slightly, then serve the cardoons au gratin with béchamel.
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