Cardoons with Le Gruyère AOP au gratin

30' 15'

Cardoons gratinéed with Le Gruyère AOP is a traditional dish that combines the refined taste of the cardoons (a delicate and often underrated vegetable) with the unique flavour of Le Gruyère AOP. Cardoons, also known as vegetable artichokes, are a delicacy, especially in winter, offering a wonderful texture and slightly nutty flavour. This dish accentuates the hearty depth of the melted Le Gruyère AOP, the creamy consistency and rich aromas of which harmonise perfectly with the tender cardoons. Ideal as a main dish or a subtle side dish at a celebration, especially during the colder months, cardoons gratinéed with Le Gruyère AOP - easy to prepare, and with its taste of luxury - is a dish to impress. Discover the enchantment of this traditional Swiss speciality and savour a delicate combination to feast your eyes as well as your palate.

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP cardoons

  • 800 g
    cardoons
  • 50 g
    finely chopped shallots
  • 10 g
    garlic
  • 50 g
    white wine
  • 100 g
    chicken stock
  • 130 g
    butter
  • 50 g
    flour
  • 440 g
    milk
  • 150 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 4 g
    nutmeg

Preparation

Le Gruyère AOP cardoons

  1. Melt 50 g of butter in a pan, add all the flour and mix well together.
  2. After two minutes, add the milk, and cook on a low heat for 10 minutes [stirring all the while].
  3. Add 50 g of finely grated Le Gruyère AOP Réserve. Add salt, pepper, and nutmeg to taste.
  4. Thoroughly wash the cardoon stalks, and prepare them as you would prepare celery stalks.
  5. Cut into small cubes and sweat in the butter together with the chopped shallots and the garlic. Douse with the white wine and cook in the bouillon stock (but keeping its al dente consistency). Pour off and season again to taste.
  6. Mix the cardoon cubes with the béchamel sauce and the tarragon. Grate the Le Gruyère AOP Réserve over the mixture for the gratin topping and place in the oven at 220°C [until golden].

Delicious to know

When you are peeling the cardoons be aware that they contain lots of little prickles. It’s best to use gloves to do this.

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Cardoons with Le Gruyère AOP au gratin

30' 15'

Cardoons gratinéed with Le Gruyère AOP is a traditional dish that combines the refined taste of the cardoons (a delicate and often underrated vegetable) with the unique flavour of Le Gruyère AOP. Cardoons, also known as vegetable artichokes, are a delicacy, especially in winter, offering a wonderful texture and slightly nutty flavour. This dish accentuates the hearty depth of the melted Le Gruyère AOP, the creamy consistency and rich aromas of which harmonise perfectly with the tender cardoons. Ideal as a main dish or a subtle side dish at a celebration, especially during the colder months, cardoons gratinéed with Le Gruyère AOP - easy to prepare, and with its taste of luxury - is a dish to impress. Discover the enchantment of this traditional Swiss speciality and savour a delicate combination to feast your eyes as well as your palate.

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP cardoons

  • 800 g
    cardoons
  • 50 g
    finely chopped shallots
  • 10 g
    garlic
  • 50 g
    white wine
  • 100 g
    chicken stock
  • 130 g
    butter
  • 50 g
    flour
  • 440 g
    milk
  • 150 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 4 g
    nutmeg

Preparation

Le Gruyère AOP cardoons

  1. Melt 50 g of butter in a pan, add all the flour and mix well together.
  2. After two minutes, add the milk, and cook on a low heat for 10 minutes [stirring all the while].
  3. Add 50 g of finely grated Le Gruyère AOP Réserve. Add salt, pepper, and nutmeg to taste.
  4. Thoroughly wash the cardoon stalks, and prepare them as you would prepare celery stalks.
  5. Cut into small cubes and sweat in the butter together with the chopped shallots and the garlic. Douse with the white wine and cook in the bouillon stock (but keeping its al dente consistency). Pour off and season again to taste.
  6. Mix the cardoon cubes with the béchamel sauce and the tarragon. Grate the Le Gruyère AOP Réserve over the mixture for the gratin topping and place in the oven at 220°C [until golden].

Delicious to know

When you are peeling the cardoons be aware that they contain lots of little prickles. It’s best to use gloves to do this.

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Cardoons with Le Gruyère AOP au gratin

30' 15'

Cardoons gratinéed with Le Gruyère AOP is a traditional dish that combines the refined taste of the cardoons (a delicate and often underrated vegetable) with the unique flavour of Le Gruyère AOP. Cardoons, also known as vegetable artichokes, are a delicacy, especially in winter, offering a wonderful texture and slightly nutty flavour. This dish accentuates the hearty depth of the melted Le Gruyère AOP, the creamy consistency and rich aromas of which harmonise perfectly with the tender cardoons. Ideal as a main dish or a subtle side dish at a celebration, especially during the colder months, cardoons gratinéed with Le Gruyère AOP - easy to prepare, and with its taste of luxury - is a dish to impress. Discover the enchantment of this traditional Swiss speciality and savour a delicate combination to feast your eyes as well as your palate.

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP cardoons

  • 800 g
    cardoons
  • 50 g
    finely chopped shallots
  • 10 g
    garlic
  • 50 g
    white wine
  • 100 g
    chicken stock
  • 130 g
    butter
  • 50 g
    flour
  • 440 g
    milk
  • 150 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 4 g
    nutmeg

Preparation

Le Gruyère AOP cardoons

  1. Melt 50 g of butter in a pan, add all the flour and mix well together.
  2. After two minutes, add the milk, and cook on a low heat for 10 minutes [stirring all the while].
  3. Add 50 g of finely grated Le Gruyère AOP Réserve. Add salt, pepper, and nutmeg to taste.
  4. Thoroughly wash the cardoon stalks, and prepare them as you would prepare celery stalks.
  5. Cut into small cubes and sweat in the butter together with the chopped shallots and the garlic. Douse with the white wine and cook in the bouillon stock (but keeping its al dente consistency). Pour off and season again to taste.
  6. Mix the cardoon cubes with the béchamel sauce and the tarragon. Grate the Le Gruyère AOP Réserve over the mixture for the gratin topping and place in the oven at 220°C [until golden].

Delicious to know

When you are peeling the cardoons be aware that they contain lots of little prickles. It’s best to use gloves to do this.

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Cardoons with Le Gruyère AOP au gratin

30' 15'

Cardoons gratinéed with Le Gruyère AOP is a traditional dish that combines the refined taste of the cardoons (a delicate and often underrated vegetable) with the unique flavour of Le Gruyère AOP. Cardoons, also known as vegetable artichokes, are a delicacy, especially in winter, offering a wonderful texture and slightly nutty flavour. This dish accentuates the hearty depth of the melted Le Gruyère AOP, the creamy consistency and rich aromas of which harmonise perfectly with the tender cardoons. Ideal as a main dish or a subtle side dish at a celebration, especially during the colder months, cardoons gratinéed with Le Gruyère AOP - easy to prepare, and with its taste of luxury - is a dish to impress. Discover the enchantment of this traditional Swiss speciality and savour a delicate combination to feast your eyes as well as your palate.

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP cardoons

  • 800 g
    cardoons
  • 50 g
    finely chopped shallots
  • 10 g
    garlic
  • 50 g
    white wine
  • 100 g
    chicken stock
  • 130 g
    butter
  • 50 g
    flour
  • 440 g
    milk
  • 150 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 4 g
    nutmeg

Preparation

Le Gruyère AOP cardoons

  1. Melt 50 g of butter in a pan, add all the flour and mix well together.
  2. After two minutes, add the milk, and cook on a low heat for 10 minutes [stirring all the while].
  3. Add 50 g of finely grated Le Gruyère AOP Réserve. Add salt, pepper, and nutmeg to taste.
  4. Thoroughly wash the cardoon stalks, and prepare them as you would prepare celery stalks.
  5. Cut into small cubes and sweat in the butter together with the chopped shallots and the garlic. Douse with the white wine and cook in the bouillon stock (but keeping its al dente consistency). Pour off and season again to taste.
  6. Mix the cardoon cubes with the béchamel sauce and the tarragon. Grate the Le Gruyère AOP Réserve over the mixture for the gratin topping and place in the oven at 220°C [until golden].

Delicious to know

When you are peeling the cardoons be aware that they contain lots of little prickles. It’s best to use gloves to do this.

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Cardoons with Le Gruyère AOP au gratin

30' 15'

Cardoons gratinéed with Le Gruyère AOP is a traditional dish that combines the refined taste of the cardoons (a delicate and often underrated vegetable) with the unique flavour of Le Gruyère AOP. Cardoons, also known as vegetable artichokes, are a delicacy, especially in winter, offering a wonderful texture and slightly nutty flavour. This dish accentuates the hearty depth of the melted Le Gruyère AOP, the creamy consistency and rich aromas of which harmonise perfectly with the tender cardoons. Ideal as a main dish or a subtle side dish at a celebration, especially during the colder months, cardoons gratinéed with Le Gruyère AOP - easy to prepare, and with its taste of luxury - is a dish to impress. Discover the enchantment of this traditional Swiss speciality and savour a delicate combination to feast your eyes as well as your palate.

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP cardoons

  • 800 g
    cardoons
  • 50 g
    finely chopped shallots
  • 10 g
    garlic
  • 50 g
    white wine
  • 100 g
    chicken stock
  • 130 g
    butter
  • 50 g
    flour
  • 440 g
    milk
  • 150 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 4 g
    nutmeg

Preparation

Le Gruyère AOP cardoons

  1. Melt 50 g of butter in a pan, add all the flour and mix well together.
  2. After two minutes, add the milk, and cook on a low heat for 10 minutes [stirring all the while].
  3. Add 50 g of finely grated Le Gruyère AOP Réserve. Add salt, pepper, and nutmeg to taste.
  4. Thoroughly wash the cardoon stalks, and prepare them as you would prepare celery stalks.
  5. Cut into small cubes and sweat in the butter together with the chopped shallots and the garlic. Douse with the white wine and cook in the bouillon stock (but keeping its al dente consistency). Pour off and season again to taste.
  6. Mix the cardoon cubes with the béchamel sauce and the tarragon. Grate the Le Gruyère AOP Réserve over the mixture for the gratin topping and place in the oven at 220°C [until golden].

Delicious to know

When you are peeling the cardoons be aware that they contain lots of little prickles. It’s best to use gloves to do this.

Similar recipes
  • 10'
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  • 60'
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