How to make baked thistles au gratin, recipe without bechamel sauce including fontina among the few ingredients needed, with detailed preparation procedure.
Ingredients for 4 people
- nutmeg
- 150 g of fontina
- 2 tablespoons of chopped parsley
- dried marjoram
- 1 medium head of thistles
- 1 tablespoon of white wine vinegar
- half a glass of milk
- salt and pepper
Preparation of cardoon au gratin in the oven without bechamel
Clean the thistles by separating the ribs and removing the parts from which the leaves begin to develop, removing the filaments, then cut them into large pieces.
Put them in a pan with plenty of salted water, transfer them to the heat and cook them for about 20 minutes, adding the vinegar.
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Drain and dry them using a kitchen towel or kitchen paper.
In a saucepan, heat the milk with a grated nutmeg, add the diced cheese and melt over moderate heat.
Season with chopped parsley, a pinch of marjoram and plenty of ground pepper.
Arrange the thistles in an ovenproof dish and cover with the cheese fondue, then place under the oven grill for about 10 minutes.
