Oven-baked cardoon

Oven-baked cardoon

Cardi al forno

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

You could also use blanched slices of fennel or celeriac instead of the cardoon. Before cooking the cardoon, it is necessary to take the strings off the surface of the stalks using a sharp knife.

Ingredients

Quantity Ingredient
600g cardoon, tender stalks cut into 7.5cm pieces
60g unsalted butter, in small pieces
60g dried white breadcrumbs
60g parmesan, freshly grated
freshly grated nutmeg
salt
freshly ground black pepper

Method

  1. Boil the cardoon in salted water until nearly tender, about 15–20 minutes. Drain well.
  2. Preheat the oven to 200°C.
  3. Arrange the cardoon pieces on a non-stick baking tray so that they look like roof tiles. Sprinkle with the butter, breadcrumbs and cheese. Season with salt, pepper and nutmeg to taste.
  4. Bake in the preheated oven for 15 minutes, or until golden. Serve as a side dish with meat or fish.
Tags:
Carluccio
vegetables
vegetarian
Italian
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