Baked Cardoons with Cheese is a delicious and unique dish that highlights the flavors of cardoons, a vegetable related to artichokes. The cardoons are boiled until tender, then baked with a layer of melted cheese on top. The combination of mild provolone and Parmigiano-Reggiano creates a creamy and flavorful topping. This dish can be served as a side dish or as a vegetarian main course. Enjoy the rich and savory flavors of this delightful recipe.

A favorite spring and fall vegetable in Italy, cardoons are a mystery to most Americans. They resemble giant celery stalks but have a silvery green color. They taste like artichokes, which isn’t surprising, because they are both members of the thistle family, but their meaty texture makes them much easier to eat. The only difficult thing about cardoons may be finding them. You will need to locate a store with a good produce section. The leaves are bitter and should be discarded. Cardoons must always be cooked before eating. Once they have been trimmed and boiled, they can be dressed with an oil and vinegar dressing, simmered in cream, added to soups, or fried. Here they are baked with two cheeses until hot and bubbly.

Serves 6

INGREDIENTS

• Salt
• ½ lemon
• 1 bunch cardoons (1¼ pounds)
• Freshly ground pepper
• 4 ounces mild imported Italian provolone, Fontina Valle d’Aosta, or Gruyère, thinly sliced and cut into ½-inch-wide strips
• 2 tablespoons freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Bring a large saucepan of salted water to a boil.
2. Squeeze the lemon into a large bowl of cold water.
3. Trim off the bottoms of the cardoons, one at a time, and remove any leaves. Peel off the stringy outer layer and any discolored portions from the stalks.
4. Cut the cardoons into 3-inch lengths and place them in the lemon water to prevent discoloration.
5. Drain the cardoons and add them to the boiling water. Cook until tender when pierced with a knife, approximately 15 to 30 minutes.
6. Drain the cooked cardoons and let them cool slightly.
7. Preheat the oven to 375°F and butter a medium baking dish.
8. Arrange the cardoons in the baking dish, sprinkle with freshly ground pepper to taste, and layer the provolone strips on top.
9. Sprinkle the grated Parmigiano-Reggiano over the provolone.
10. Bake the cardoons in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
11. Serve the baked cardoons hot.

SERVING SUGGESTIONS:

• Serve the Baked Cardoons with Cheese as a side dish alongside roasted meats, such as chicken, beef, or lamb. The creamy melted cheese pairs well with the savory flavors of roasted meats.
• Include the Baked Cardoons with Cheese as part of a vegetarian meal. Serve it with a side of salad or roasted vegetables for a complete and satisfying meatless option.
• Pair the Baked Cardoons with Cheese with crusty bread or toasted baguette slices for a delicious appetizer or light lunch.
• Serve the dish as part of a holiday or special occasion meal. The unique flavors and presentation of the baked cardoons make it a standout addition to any festive table.
• Add the Baked Cardoons with Cheese to a charcuterie or antipasto platter. The creamy cheese and tender cardoons provide a wonderful contrast to cured meats, olives, and other pickled vegetables.
• Use the Baked Cardoons with Cheese as a topping for crostini or bruschetta. Simply spread the mixture on toasted bread slices and garnish with fresh herbs for an elegant appetizer.
• Incorporate the Baked Cardoons with Cheese into a pasta dish. Toss it with cooked pasta and some of the melted cheese to create a creamy and flavorful pasta sauce.
• Enjoy the Baked Cardoons with Cheese as a warm and comforting side dish during colder months. Its rich and cheesy flavors are perfect for cozy gatherings and family meals.