A gratin is a (the?) classic way to prepare this cousin of the artichoke. Any recipe for potato gratin would work – just add some prepared cardoons to the mix – but short of improvising, here is a recipe for a simple gratin of potatoes and cardoons. This recipe was adapted from one of the cardoon recipes over at Mariquita Farm.
1 bunch cardoons
2-3 medium potatoes
8 oz grated parmesan cheese
1 pint half and half or cream
salt & pepper to taste
1. Separate the stalks of cardoon from the bunch and trim off the leaves. With a paring knife or stout peeler, remove the spiney edges of the stalks and the stringy ridges on the “outside” of the stalks. Chop the stalks into pieces large enough to fit into a pot and blanch them in water that has a splash of vinegar or lemon juice until medium tender.
2. Meanwhile, cut the potatoes into thin batons. (Think french fries.)
3. When done, cut the cardoon stalks in 1/4 inch crescents, across the grain, and toss with the potatoes, salt, pepper and most of the cheese directly in a gratin dish. Add the pint of half and half (or cream) to the dish and sprinkle the remaining cheese over the top.
4. Bake in a 425 oven 40 minutes or so: until golden brown and the potatoes are tender all the way through.