Cardoon Gratin with Mozzarella and Bechamel Sauce

Cardoon, a lesser-known but extremely delicious vegetable, can be prepared in a simple and elegant way, making it the star of your meal. We start by cutting off the top of the cardoon, removing the leaves, to focus on the juicy stalks. Each stalk is carefully separated, and then, using a sharp knife, we will peel each piece, carefully removing the fibrous and tough outer layer. It is important to be patient in this step, as proper peeling will ensure a more pleasant final dish.

After cleaning the cardoon, it is cut into pieces of approximately 10 cm. If a piece is very wide, it can also be cut lengthwise, so that we obtain thinner strips that will cook evenly. To prevent oxidation, it is recommended to place the pieces in water with lemon juice, just like with artichokes. Once we finish cleaning, we wash the cardoon under a stream of cold water to remove any impurities.

Now it's time to boil the cardoon. In a large pot, we put water and salt and wait for it to boil. When the water is boiling, we add the pieces of cardoon and let them boil until a fork easily penetrates, but be careful not to let them become too soft. Once they are ready, we take them out of the water and let them drain well.

While the cardoon cools, we can start preparing the béchamel sauce. In a small saucepan, we melt the butter over low heat, adding a little salt to enhance the flavor. As soon as the butter is completely melted, we add the flour and quickly whisk, being careful not to let it brown. It is essential to keep the sauce light in color. After a few minutes, we remove the saucepan from the heat and start adding the warm milk, continuously stirring to avoid lumps. Once the milk is well incorporated, we place the saucepan back on low heat and let it simmer, stirring occasionally, until the sauce thickens.

Now we are ready to assemble the dish. In a heatproof dish, we put a thin layer of béchamel sauce, followed by a layer of boiled cardoon. On top, we add more béchamel sauce, slices of mozzarella, and grated cheese, to taste. We continue to alternate layers of cardoon, sauce, and cheese until we finish all the ingredients.

The dish is placed in the preheated oven at 200 °C and baked for about 30 minutes, or until the surface becomes golden and appetizing. Once it is ready, we take the dish out of the oven and let it cool for 10 minutes to set. Served warm, this cardoon dish will impress with its delicate flavor and creamy texture. Enjoy your meal!