Cardoons Au Gratin
|Vegetable stock||1 1⁄2 Quart|
|Slivers of parmesan cheese||1⁄4 Cup (4 tbs)|
|Swiss cheese||1⁄4 Cup (4 tbs), small slivers|
|Butter||1⁄4 Cup (4 tbs)|
|White truffle||1 (Fresh/Canned)|
|Pepper white||To Taste|
1 In a large pan, heat the vegetable stock slowly over a low heat, stirring occasionally.
2 Trim and wash the cardoons.
3 Remove the outer, stringy layer of the stalks with a potato peeler.
4 Cut into 2 inch sections.
5 Put them immediately into a bowl of iced water mixed with the juice of 1 lemon to avoid discoloration.
6 When the stock comes to a boil, drain the prepared cardoons and add them to the stock.
7 Simmer for 1-2 hours for cardoons, a fraction of this time if using celery.
8 Drain well.
9 Preheat the oven to 400°F.
10 Grease a wide, shallow ovenproof dish with butter.
11 In the prepared dish, place a layer of the cooked vegetables.
12 Cover with half the mixed cheeses.
13 Dot half the remaining butter over the surface.
14 Cover with a second layer of the vegetables.
15 Scatter the remaining cheeses and butter on top.
16 If you are using a truffle or canned truffle peelings, sprinkle these on top.
17 Bake in the oven for 10 minutes.
18 Serve hot.