Gratin de Cardons Lyonnais
A Lyonnaise Christmas classic — blanched cardoon ribs baked in a Parmesan béchamel until bubbling and golden, showcasing an ancient thistle vegetable beloved in Lyon.
📅December 20, 2025
30mPrep
40mCook
6Servings
⭐ 4.6Rating
🥐Nutrition Facts (per serving)
Protein 16%Fat 50%Carbs 34%
250kcalCalories
10gProtein
14gFat
22gCarbs
4gFiber
Ingredients
👥6
- 800 gcardoons (or cardoon hearts) peeled and cut
- 500 mlwhole milk
- 40 gplain flour
- 40 gbutter
- 80 gParmesan grated
- 2 gnutmeg grated
- 20 mllemon juice
- 4 gsea salt
Instructions
- Peel cardoons removing strings; cut into 5 cm pieces; drop immediately in water with lemon juice to prevent browning.
- Blanch cardoons in boiling salted water 30–40 minutes until tender; drain well.
- Preheat oven to 190 °C.
- Make béchamel: melt butter, whisk in flour (2 min), gradually add milk until thick; season with salt and nutmeg.
- Fold cardoons into béchamel; pour into a buttered gratin dish.
- Sprinkle with Parmesan; bake 30 minutes until golden and bubbling. Serve as a side.
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