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Print Cardoon gratin

Cardoons taste like a cross between celery and artichoke heart with a little bitterness thrown in for good measure. Serve this creamy, cheesy gratin golden and bubbling from the oven as a vegetarian main with grains or crusty bread and salad.


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  • 700g cardoons, thoroughly washed
  • 2 medium potatoes
  • Butter
  • 150g Parmesan, grated
  • 2 garlic cloves, chopped
  • 250ml double cream
  • 100ml whole milk
  • 50g breadcrumbs


  1. Preheat oven to 180°C/Gas 4.
  2. Peel the fibrous ribs away from the cardoons using a knife or a peeler, then put into acidulated water (water with a squeeze of lemon) to stop them browning.
  3. Chop into 1cm crescents. Boil in plenty of acidulated, salted water for 5-10 minutes to tenderise and reduce the bitterness. Drain and refresh under cold water.
  4. Cut the potatoes into 1cm batons.
  5. Butter a gratin dish and fill with the cardoons and potato, 100g Parmesan, garlic cloves, double cream and whole milk.
  6. Top with a mixture of breadcrumbs and the remaining 50g Parmesan. Bake in oven for about 40 minutes until the potatoes are tender and the top has browned.
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