Cardon au gratin

"Cardon is an artichoke variety. Not only the flower buds are eaten (in the traditional artichoke fashion) but also the leave stalks. These are very popular in western Switzerland, in southern France and in Spain, but otherwise rather difficult to find. Fortunately they are also sold canned, and this product is good substitute for the fresh produce.

Cardon au gratin is the traditional Christmas dish in the Swiss canton of Geneva"
Recipe by: almuza

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

600 g drained, cooked cardons (the contents of an 800 g can)
300 - 400 ml sauce bechamel
100 g grated cheese, preferably Swiss Gruyere or Emmenthaler
grated nutmeg
salt and black pepp

Cooking Preparation of the Recipe:

Place the drained pieces of cardons in a buttered gratin or shallow baking dish.
Add half the grated cheese to the sauce bechamel together with grated nutmeg, salt and black pepper as desired.
Pour the sauce over the cardon pieces and sprinkle with the remaining cheese.
Put the dish in a preheated oven at 225 - 250 oC until several spots of a dark golden brown colour have developed and the sauce is bubbling. This normally requires 15 - 20 minutes.
This starter becomes a main lunch course for 4 persons if you add 250 g diced ham or cooked and diced chicken breasts.