13567 Thyme-Infused Cardoon Gratin 2 hrs 40 mins 40 mins 6 to 8 servings Mon Sep 15 09:10:00 -0700 2008 Wed Sep 30 14:33:11 -0700 2009 Easy American CHOW http://www.chow.com/recipes/13567 Wed, 30 Sep 2009 21:33:11 GMT A comforting preparation for this unfamiliar veggie A cousin to the artichoke, the cardoon is lesser known but just as flavorful. The artichoke’s lesser known cousin, the cardoon was considered a delicacy by the ancient Greeks. Its large stalks require extra effort but impart a bitter, earthy, distinctly vegetal flavor that’s sure to win over artichoke-lovers.

What to buy: Cardoons are most commonly found at farmers’ markets. Look for stalks that are free from blemishes and don’t show signs of wilting.

This recipe was featured as part of our Fall Ingredients photo gallery.

]]>
  • Fill a large saucepan with heavily salted water, squeeze in the juice from the lemon 1/2, and add the lemon.
  • Trim the leaves and ends from the cardoon stalks, thoroughly wash, and cut in half. Place a stalk horizontally on a cutting board and peel off the stringy fibers using a vegetable peeler. Cut crosswise into 1-inch pieces and immediately add to the saucepan. Repeat with remaining stalks.
  • Bring the cardoons to a boil over high heat. Once boiling, reduce heat to medium low and cook at a low boil until the cardoon pieces are fork tender, about 50 minutes. Drain and set aside.
  • Meanwhile, combine the cream, broth, thyme, and garlic in a small saucepan and bring to a simmer over medium heat. Cook until mixture is reduced by 1/4 (to about 1 1/2 cups), about 20 minutes. Remove from heat and season with salt.
  • Meanwhile, heat the oven to 375°F and arrange a rack in middle. Fill a 2-quart baking dish with the drained cardoons. Remove and discard the garlic and thyme from the cream mixture and pour it over the cardoons.
  • Combine cheese, panko, and pepper in a medium bowl, mix until thoroughly combined, and sprinkle evenly over the cardoons. Bake until cream mixture is bubbling, cardoons are very easily pierced with a knife, and topping is golden brown, about 20 to 25 minutes. Let sit for 10 minutes before serving.
    • ]]>     http://www.chow.com/assets/2009/03/cardoon_gratan290.jpg Aida Mollenkamp 51 Side Dish 43 1/2 medium lemon

    ]]>     3 pounds cardoons

    ]]>     1/2 cup heavy cream

    ]]>     1 1/2 cups mushroom broth**

    ]]>     228 3 fresh thyme sprigs

    ]]>     74 2 medium garlic cloves, crushed

    ]]>     3/4 cup finely grated Parmesan cheese

    ]]>     3/4 cup panko

    ]]>     305 1/4 teaspoon freshly ground black pepper

    ]]>     1 chow 2395 aida mollenkamp 783 fall 933 winter 1021 comfort 1605 dinner party 771 potluck 418 dairy 504 herbs 184 vegetables 580 italian 393 exotic 836 adventurous 782 autumn 11091 fall ingredients 10584 farmer's market 2900 sustainable 3282 seasonal