Cardoon Gratin Recipe
Cardoon Gratin
The Cuisine of Geneva
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 45 minutes
Oven temperature 230°C / 450°F

Difficulty: Easy
Chef's Note

The best known regional vegetable in Geneva is the cardoon, a member of the artichoke family. Its stalks are used in gratins or prepared with marrow, particularly in December. Fans of this vegetable will tell you that they should be thorny, picked after the first frosts and then set aside in a dark place to turn white.

For 4 servings

- 1 kg (2 1/4 lb.) Cardoons
- 50 g (2 oz.) grated cheese
- Lemon juice
- Salt and Pepper
- Nutmeg (optional)

Bechamel sauce
- 30 g (2 tbsp.) butter
- 1 tbsp. flour
- 250 ml (1 cup) milk
- 100 ml (6 tbsp.) cream
  1. Peel the cardoons, i.e., remove the leaves, prickles and stringy parts.
  2. Rub with a towel to remove the thin downy layer covering them.
  3. Cut into short lengths, placing them into water acidulated with lemon juice as you go so that they don’t darken.
  4. Cook for 20-30 minutes in a “blanc” (3 liters of water to which some lemon juice, salt and 2 tbsp. of flour have been added); drain.
  5. Prepare the bechamel with the flour, the butter and the milk. Salt and Pepper. Add cream.
  6. Place the cardoons in a baking dish; add the sauce. Sprinkle with knots of butter.
  7. Preheat oven at 200°C / 400°F. Place the gratin in the oven until heated through with a nice golden colour. 

A dry white wine from Geneva Gamay from Geneva

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With the collaboration of the Geneva Tourism Office

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