Cardoon in Béchamel Sauce

Cardoon in Béchamel Sauce is a classic Mediterranean gratin dish, where the fibrous, celery-like stalks of the cardoon plant are tenderized, then baked in a rich, creamy béchamel sauce until golden. It's a traditional comfort food, particularly popular in regions like Provence (France), Catalonia (Spain), and parts of Italy, often served as a hearty side dish or a vegetarian main course.

🍽️ Nutrition at a glance

This dish is high in fat and moderate in carbohydrates, primarily due to the butter-and-milk-based béchamel sauce and often a topping of cheese or breadcrumbs. It provides a good source of dietary fiber, potassium, and vitamin K from the cardoons, with a rough calorie estimate of 300-400 kcal per serving.

Nutrition breakdown

Calories	350 kcal
Protein	9 g
Carbs	22 g
Fat	26 g
Fiber	5 g
Sugar	4 g
Sodium	480 mg
Potassium	450 mg
Vitamin K	25 mcg
Calcium	220 mg
Vitamin C	8 mg
Magnesium	35 mg
Iron	1.5 mg
Folate	45 mcg
Vitamin A	120 IU

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a beloved way to prepare a vegetable that is otherwise quite tough and labor-intensive, transforming it into a luxurious dish. Nutritionally, cardoons are a unique, low-calorie vegetable related to the artichoke, offering prebiotic fiber that supports gut health.