Baked Cardoons, Roman-Style: Cardi Gratinati alla R

Name: Baked Cardoons, Roman-Style: Cardi Gratinati alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds cardoons; 10 cups water; 2 lemons; 2 cups besciamela sauce, recipe follows; 1 cup freshly grated pecorino fresco; 1 cup fresh bread crumbs; 5 tablespoons butter; 4 tablespoons flour; 3 cups milk; 2 teaspoons salt; 1/2 teaspoon freshly grated nutmeg

Servings: persons

1
Preheat the oven to 400 degrees F.
2
Trim the top leaves and stalks off the cardoons until they resemble a celery-sized plant about 14 to 16 inches in length.
3
Remove each stalk and peel off the outer fibrous ribs and hard green skin, using a paring knife.
4
Fill a stock or pasta pot 2/3 to 3/4 full (about 10 cups) with water and add lemons, which have been halved and squeezed into the water.
5
Cut each cardoon into 3 pieces, approximately 5 to 6 inches in length, placing immediately into the acidulated water to avoid discoloration.
6
Place on medium-high heat and bring to a boil.
7
Lower the heat to medium and simmer for 1 hour.
8
Remove, drain and rinse.
9
Allow to cool.
10
Lay the cardoon pieces in an oven-proof casserole and cover with 2 cups besciamela sauce.
11
Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 minutes, until dark golden brown and very bubbly.
12
Serve immediately.
13
In a medium saucepan, heat butter until melted.
14
Add flour and stir until smooth.
15
Over medium heat, cook until light golden brown, about 6 to 7 minutes.
16
Meanwhile, heat milk in separate pan until just about to boil.
17
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
18
Cook 10 minutes and remove from heat.
19
Season with salt and nutmeg and set aside.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 pounds cardoons, 10 cups water, 2 lemons, 2 cups besciamela sauce, recipe follows, and more.

Yes, Baked Cardoons, Roman-Style: Cardi Gratinati alla Romana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Cardoons, Roman-Style: Cardi Gratinati alla Romana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions