Levels: Easy
List of Ingredients
- 1 lb 7 OZ. of cardoons
- 1 1/4 CUPS of breadcrumbs
- 3 1/2 OZ. of Taggiasca olives, pitted
- 1 3/4 OZ. of pine nuts
- Lemon
- Pickled capers
- Extravirgin olive oil
- Salt
Method
1
For the cardoon, olive and pine nut gratin recipe, clean the cardoons, dipping them by hand in a bowl with water and half a partially squeezed lemon, to prevent them from darkening upon contact with the air. Cut them into pieces and boil them in salted water with the juice of half a lemon, for 20 minutes.
2
Mix the breadcrumbs with the pine nuts, a tablespoon of drained capers, the chopped olives, salt and a tablespoon of oil, obtaining a tasty breading.
3
Put part of the breading on the bottom of a baking dish, then arrange the cardoons on top, cover them with more breading and dress them with a drizzle of oil. Put into the oven and bake under the grill for about 10-12 minutes.