Cardoon Gratin
Cardoon Gratin is a classic French and Italian winter dish where the thistle-like stalks of the cardoon plant are braised, then baked in a creamy béchamel sauce with cheese until golden and bubbly. The primary ingredients are cardoons, butter, flour, milk, Gruyère or Parmesan cheese, and sometimes egg yolks for richness. It is a traditional comfort food from regions like Provence and Piedmont, often served during the holidays.
🍽️ Nutrition at a glance
This is a rich, high-fat dish due to the creamy béchamel sauce and generous cheese topping, with moderate protein and carbohydrates. It is an excellent source of fiber, vitamin K, and folate from the cardoons themselves, with a typical serving containing around 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 14 g |
| Carbs | 22 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 420 mg |
| Vitamin K | 35 mcg |
| Folate | 85 mcg |
| Vitamin C | 12 mg |
| Potassium | 480 mg |
| Calcium | 250 mg |
| Phosphorus | 180 mg |
| Magnesium | 35 mg |
| Iron | 1.5 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Cardoons are a relative of the artichoke and were historically cultivated more for medicinal purposes than for eating. The gratin preparation is a beloved way to transform this fibrous, slightly bitter vegetable into a luxurious, savory dish.
