Giuliano Hazan

Gratinéed Cardoons

Cardi Gratinati al Parmigiano

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Although cardoons look like a head of celery, they are part of the artichoke family and their flavor is evocative of an artichoke heart. Cardoons are available in late fall and early winter; they show up at my local supermarket every year around the middle of November.

Ingredients

  • 1 cardoon
  • Salt
  • 1½ tablespoons butter
  • ¼

Method

  1. Fill a pot with at least 6 quarts of water, place over high heat, and bring to a boil.
  2. Separate the stalks of the cardoon from the heart and trim away any leaves. Cut a sliver from the top and bottom of each stalk. Use a vegetable peeler to peel the backs of the stalks to