Sauteed Cardoons


Sauteed Cardoons

Part of Ep. 1103 Ep. 1103 - Pretty Enough to Eat

Yield: (Serves 4)

Credit: From host Shelley Ryan


1 lb. cardoon stems
Juice of 1 lemon, divided
2 Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. flour
1 garlic clove, minced
1 cup chicken stock
1 cup dry white wine
1/2 cup Gruyere cheese, grated
Salt and pepper


Preheat oven to 425°. Cut cardoons into bite-size pieces and sprinkle with half the lemon juice. Simmer about 30 minutes in a medium saucepan with just enough water to cover. Remove cardoons from heat and drain. Heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add cardoons and sauté until golden brown. In a separate pan, heat chicken stock gently and add wine. Melt butter in small saucepan. Add flour stirring constantly. Gradually add stock and wine stirring constantly. Cook gently until mixture thickens stirring frequently. Simmer 5 more minutes. Remove from heat, and add cheese and remaining lemon juice. Put cardoons in shallow baking dish. Pour sauce over and bake uncovered 10 to 15 minutes.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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