Flavors of SwitzerlandPreparation time: 15 minutes
Cooking time: 45 minutes
Oven temperature 230° C (450° F)

The best known regional vegetable in Savoy is the cardoon, a member of the artichoke family. Its stalks are used in gratins or prepared with marrow, particularly in December. Fans of this vegetable will tell you that they should be thorny, picked after the first frosts and then set aside in a dark place to turn white.

1. Peel the cardoons, i.e., remove the leaves, prickles and stringy parts;
2. rub with a towel to remove the thin downy layer covering them;
3. cut into short lengths, placing them into water acidulated with lemon juice as you go so that they don’t darken;
4. cook for 20 minutes in a “blanc” (3 liters of water to which some lemon juice, salt and 2 tbsp. of flour have been added); drain;
5. prepare a blond roux with the remaining 2 tbsp. flour and the butter; add the broth, stirring vigorously; let simmer for 20 minutes;
6. just before serving, poach the marrow for 2 minutes in boiling salted water.
7. Place the cardoons in a baking dish; add the sauce and the sliced marrow. Sprinkle generously with Gruyère.
8. Place in a moderate oven until heated through, then place under a hot broiler for a few moments to brown the top.

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With the collaboration of the Geneva Tourism Office

A dry white wine from Geneva Gamay from Geneva