Vegetarian > Gratin > French > Cardoons

Cardoon and Tomato Gratin Recipe

Ingredients with Measurements:
- 2 pounds of cardoon, trimmed and cut into 2-inch pieces
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14.5 ounces)
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs

Special equipment needed:
- Large pot
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Bring a large pot of salted water to a boil. Add the cardoon and cook for 15-20 minutes or until tender. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. Add the can of diced tomatoes, thyme, salt, and black pepper. Cook for 5 minutes.

5. Add the cooked cardoon to the skillet and stir to combine.

6. Transfer the mixture to a baking dish.

7. In a small bowl, mix together the Parmesan cheese and breadcrumbs. Sprinkle the mixture over the top of the cardoon and tomato mixture.

8. Bake for 20-25 minutes or until the top is golden brown and the mixture is heated through.


- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- 375°F
Serving size:
- 6 servings

Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 23g
- Protein: 10g

Substitutions for ingredients:
- Cardoon can be substituted with artichokes or celery.
- Parmesan cheese can be substituted with Pecorino Romano cheese.

Variations:
- Add cooked chicken or sausage to the mixture for a heartier meal.
- Use fresh tomatoes instead of canned for a different flavor.

Tips and tricks:
- Be sure to trim the cardoon properly to remove any tough or stringy parts.
- Use a food processor to make fresh breadcrumbs for a better texture.
- Serve with a side of crusty bread to soak up the sauce.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.

Garnishes:
- Garnish with fresh parsley or basil.

Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc.

Suggested side dishes:
- Crusty bread or a side salad.

Troubleshooting advice:
- If the top is browning too quickly, cover with foil and continue baking.

Food safety advice:
- Be sure to wash the cardoon thoroughly before cooking.

Food history:
- Cardoon is a vegetable that is native to the Mediterranean region and has been used in cooking for centuries.

Flavor profiles:
- This dish has a savory and slightly tangy flavor from the tomatoes and Parmesan cheese.

Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.

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Taste: Savory, Tangy, Rich, Cheesy, Herbal