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Vegetarian, South and mountains

Cardoon gratin with green salad

Cardoon gratin with green salad is a winter dish for 4 people that takes 1h30 and medium skill, at about €2.80 per person. The cardoons turn soft under a nutmeg bechamel topped with melted Gruyere. Success depends on stripping the strings from the cardoons and cooking them fully tender before baking.

Cardoons braised Lyon style, soft under a bubbling cheese bechamel, a classic winter dish served with a green salad.

Cardoon gratin with green salad
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.80
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter

Cardoon tastes a bit like artichoke crossed with celery, with a soft, melting texture once properly cooked, which pairs naturally with a creamy nutmeg bechamel. The golden Gruyere on top gives this tender vegetable the crunch it would otherwise lack. It's a classic of Lyon style cooking, one that takes patience to peel but rewards you well.

Save this recipe for a slow winter Sunday or a meal when you have some time ahead of you, since peeling the cardoons and cooking them both take a while. The green salad brings freshness that balances the gratin, which is rich with its bechamel and cheese. It's a dish to share with family or friends once the cold weather sets in.

The ingredients

4 people

Fruits and vegetables

  • Cardoons 1.2 kg
  • Lemon 1
  • Green salad 1

Dairy

  • Butter 40 g
  • Milk 50 cl
  • Shredded Gruyere 120 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the cardoons, pull off the stringy fibers, cut into chunks and keep them in lemon water.

    Remove the strings just like you would with celery, otherwise they stay fibrous.

  2. Cook the cardoons in salted lemon water until tender. 40 min

    They're done when a knife tip slides in with no resistance.

  3. Make the bechamel with the butter, flour and milk, season with nutmeg, salt and pepper. 10 min

    Whisk constantly to keep it smooth and lump free.

  4. Arrange the drained cardoons in a baking dish, cover with bechamel and scatter the Gruyere on top.

    Drain them well, otherwise the gratin turns watery.

  5. Bake at 200°C until golden on top and serve with the dressed salad. 20 min

    Finish under the broiler for a nice crust.

Our tips to get it right

  • Pick cardoons that feel firm and pale, stalks that look too green or soft tend to be stringier.
  • Don't over salt the cooking water for the cardoons, the bechamel and Gruyere already add plenty of salt.
  • Let the gratin rest for five minutes out of the oven, the bechamel holds together better when you serve it.

The variations

  • Swap the Gruyere for Comte or Parmesan for a sharper flavor.
  • Add browned bacon bits between the cardoons and the bechamel for a heartier version.
  • For a quicker version, use frozen pre-peeled cardoons, which easily saves you 30 minutes.

What to serve it with

  • A green salad with vinaigrette
  • A slice of country bread
  • A glass of dry white wine

Storage

The gratin keeps 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in an airtight container. Reheat it in the oven at 180°C to bring back the crisp top.

Questions about this dish

How do you keep cardoons from turning black while peeling?

Drop them into lemon water as you peel each piece. It's the same reflex as with artichokes, and it stops the oxidation that turns them dark.

Can you make cardoon gratin ahead of time?

Yes, you can cook the cardoons and make the bechamel the day before. Assemble the dish and bake it right before serving so the top stays nicely golden.

Can frozen cardoons replace fresh ones?

Yes, frozen pre-peeled cardoons work very well and save you time. Just make sure they're well drained before adding them to the dish.

Do you really need to remove the strings from cardoons?

Yes, just like celery, the strings stay fibrous even after cooking. A vegetable peeler makes it easy to strip them along each stalk.

How long does it take to make a cardoon gratin with green salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a cardoon gratin with green salad?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cardoon gratin with green salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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