Gratin de cardon lyonnais

Name: Gratin de cardon lyonnais
Total time: 90 min
Yield: Serves 6
Cuisine: Lyonnais
Ingredients: 2 kg (4.4 lb) fresh cardoons (untrimmed weight); 100 g (3½ oz) beef bone marrow; 300 ml (1¼ cups) chicken stock; 200 ml (¾ cup) thick crème fraîche; 100 g (3½ oz) grated Comté; 50 g (2 oz) unsalted butter; 2 tbsp all-purpose flour; 1 tbsp lemon juice

Lyon cardoon gratin with bone marrow

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

2 kg (4.4 lb)fresh cardoonsuntrimmed weight
100 g (3½ oz)beef bone marrow
300 ml (1¼ cups)chicken stock
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)grated Comté
50 g (2 oz)unsalted butter
2 tbspall-purpose flour
1 tbsplemon juice

2 kg (4.4 lb) fresh cardoons untrimmed weight
100 g (3½ oz) beef bone marrow
300 ml (1¼ cups) chicken stock
200 ml (¾ cup) thick crème fraîche
100 g (3½ oz) grated Comté
50 g (2 oz) unsalted butter
2 tbsp all-purpose flour
1 tbsp lemon juice

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large gratin dish (30 × 20 cm / 12 × 8 in)

1 large saucepan (24 cm / 9½ in) for blanching

1 stainless-steel sauté pan (26 cm / 10 in)

1 chef’s knife (22 cm / 9 in blade)

1 vegetable peeler for the cardoons

1 hand whisk

1 fan oven (180 °C / 350 °F)

1 bowl of lemon water

03 — Method

Trim the cardoons, removing the strings and leaves, and cut into 5 cm (2 in) lengths.
Drop them straight into lemon water so they don’t darken.
Cook in boiling salted water with a little flour and lemon juice for 30 minutes to keep them pale.
Make a sauce with butter, flour and stock, whisking until smooth and glossy.
Stir in the crème fraîche, the sliced bone marrow and half the Comté.
Drain the cardoons, arrange in the buttered gratin dish and cover generously with the sauce.
Sprinkle with the rest of the Comté and bake for 25 minutes at 180 °C (350 °F) until golden.