Baked Cardoons, Roman Style (Cardi Gratinati Alla Romana) Recipe – a delicious recipe with cardoons, water, lemons, Bechamel Sauce, pecorino fresco, bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400 degrees.
2
Trim the top leaves and stalks off the cardoons till 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 possibly pasta pot 2/3 to 3/4 full (about 10 c.) with water and add in lemons, that have been halved and squeezed into the water.
5
Cut each cardoon into 3 pcs, 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 cold.
10
Lay the cardoon pcs in an oven-proof casserole and cover with 2 c. besciamela sauce.
11
Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 min, till dark golden and very bubbly.
12
Serve immediately.
210
kcal
Calories
12
g
Fat
7
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 lb cardoons, 10 c. water, 2 x lemons, 2 c. Bechamel Sauce - (Besciamella) (see recipe), and more.
Yes, Baked Cardoons, Roman Style (Cardi Gratinati Alla Romana) Recipe 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.
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