Cardoons in besciamella
Cardoons in besciamella is a classic Italian baked dish, particularly popular in regions like Piedmont and Liguria. It features tender, slightly bitter cardoon stalks enveloped in a rich, creamy béchamel sauce, then baked until golden and bubbly. The dish is a comforting, elegant side or main, often served during holidays or special family meals.
🍽️ Nutrition at a glance
This dish is moderately high in fat and calories due to the butter, milk, and cheese in the béchamel sauce, with a modest amount of protein from the dairy and cardoons. It provides a good source of dietary fiber, potassium, and vitamin K, with a typical serving containing around 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 10 g |
| Carbs | 18 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 450 mg |
| Potassium | 480 mg |
| Vitamin K | 25 mcg |
| Calcium | 220 mg |
| Phosphorus | 180 mg |
| Vitamin C | 12 mg |
| Magnesium | 30 mg |
| Folate | 40 mcg |
| Vitamin A | 150 IU |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culinarily, it's a fascinating example of transforming a thorny, somewhat obscure vegetable into a luxurious comfort food. Nutritionally, cardoons are a unique, low-calorie source of inulin, a prebiotic fiber that supports gut health, making this a more nutritionally interesting gratin than many potato-based versions.
