Gratin de Cardons

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== Ingredients ==
=== Cardoons ===
* 2 to 3 cardoon heads, about 4 lbs
* 1 whole lemon
* large piece stale bread
* 4 to 5 tbsp vinegar
=== Court Bouillon ===
* 4 qt. water
* 1 large onion, finely sliced
* 2 to 3 bay leaves
* 1 large sprig thyme
* 1½ tbsp wine vinegar
* salt to taste
=== Béchamel ===
* 3 tbsp unsalted butter plus extra for topping
* 1 onion, diced
* 4 tbsp all-purpose flour
* 4 cups whole milk
* 1 whole clove
* ½ tsp granulated sugar
* 1 bouquet garni
* 2 tbsp heavy cream, optional
* pinch ground nutmeg
* salt to taste
* 6 tbsp freshly grated Parmesan cheese
== Directions ==
=== Cardoons ===
# Cut off bases, and discard tough outer stems.
# Trim remaining stems, removing strings, leaves and prickles.
# Quarter hearts lengthwise.
# Wash and slice stems into 3- to 4-inch pieces, and rub with lemon to prevent discoloration.
=== Court Bouillon ===
# Combine ingredients in stockpot over medium heat, and bring to a boil.
# Place cardoon stems and hearts in pan with crusty stale bread to help remove bitterness of cardoons.
# Cook 15 to 20 minutes, remove from heat and cool.
# When cool enough to handle, lift edge of each piece with paring knife, and peel off skin.
# Trim away toughest fibrous strings down to tender stems.
# Soak trimmed cardoon pieces in water to cover with several tablespoons vinegar until ready to use.
=== Béchamel ===
# Melt butter in heavy saucepan over low heat.
# Add onion, and cook until pale golden.
# Add flour, and stir well, about 1 minute.
# Slowly add 1 cup milk, stirring constantly, and continue cooking 35 minutes more.
# When sauce thickens, slowly add more milk until all milk is used up.
# Add clove, sugar and bouquet garni.
# Continue to cook 1½ hours, stirring and scraping occasionally.
# Whisk sauce, and strain, removing bouquet garni and clove.
# Add heavy cream, if desired, and a pinch nutmeg and salt to taste.
# Preheat oven to 450°F.
# Lightly butter ovenproof baking dish.
=== Assembly ===
# Place cardoons in baking dish.
# Add béchamel to cover evenly.
# Sprinkle uniformly with freshly grated Parmesan cheese and small pieces of butter for topping.
# Bake 5 to 10 minutes, or until golden.
# Remove from oven, and serve.
Category:Casserole Recipes
Category:Cardoon Recipes
Category:Heavy cream Recipes
Category:Parmesan cheese Recipes
Category:Milk and cream Recipes
Category:Onion Recipes
Category:Lemon Recipes