5 pounds cardoons
10 cups water
1/2 cup flour
2 lemons
2 cups Bechamel Sauce
1 cup freshly-grated parmesan
1 cup fresh bread crumbs
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 400 degrees.
Trim top leaves and stalks off cardoons until it resembles a celery-sized plant about 14 to 16 inches in length. Remove each stalk and peel off outer fibrous ribs and hard green skin using a paring knife.
Fill a stock or pasta pot two-thirds or three-quarters full (about 10 cups) with water and add flour and lemons, which have been halved and squeezed into water. Cut each cardoon into 3 pieces approximately 5 to 6 inches in length and continue until all cardoon is cleaned, trimmed and cut. Place on medium-high heat and bring to a boil. Lower heat to medium and cook just below boiling for 1 hour.
Remove, drain, rinse and allow to cool. Lay cardoon pieces in oven-proof casserole and cover with 2 cups Basic Besciamela Sauce. Sprinkle with grated cheese and bread crumbs and bake for 30 to 35 minutes until dark golden-brown and very bubbly.
Serve immediately as an appetizer or light lunch with grilled bread and crushed red pepper flakes.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 93
Calories from Fat 5.8%
Total Fat
1g
Cholesterol
trace
Sodium
79mg
Carbohydrate
21g
Dietary Fiber
1g
Protein
3g
Points 2
Exchanges: 1 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5700) - from the TV FOOD NETWORK
