Savory Cardoon and Leek Gratin: A Rustic Delight Ingredients: - 1 pound cardoons, trimmed and sliced into 1-inch pieces - 2 large leeks, cleaned and sliced (white and light green parts only) - 2 tablespoons olive oil - 2 garlic cloves, minced - 1 cup heavy cream - 1 cup grated Gruyère cheese - 1 cup grated Parmesan cheese - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - 1/2 teaspoon nutmeg (optional) - Salt and pepper, to taste - 1/2 cup breadcrumbs (optional for topping) - 2 tablespoons unsalted butter, melted (optional for topping) Instructions: 1. Preheat your oven to 375°F (190°C). 2. Fill a large pot with salted water and bring to a boil. Blanch the cardoon pieces in the boiling water for about 5 minutes until they are tender. Drain and set aside. 3. In a large skillet, heat the olive oil over medium heat. Add the leeks and cook until they are softened, about 5-7 minutes. Add the garlic and cook for an additional minute until fragrant. 4. In a mixing bowl, combine the heavy cream, half of the Gruyère cheese, half of the Parmesan cheese, thyme, nutmeg, salt, and pepper. Mix well. 5. In a large baking dish, combine the blanched cardoons and sautéed leeks. Pour the cream mixture over the vegetables, ensuring they are well coated. 6. Top the gratin with the remaining Gruyère and Parmesan cheese. If using, mix breadcrumbs with melted butter and sprinkle on top for added crunch. 7. Bake in the preheated oven for about 30-35 minutes, or until the top is golden and bubbly. 8. Let cool slightly before serving. Nutrition Value (per serving, based on 6 servings): - Calories: 330 - Protein: 12g - Fat: 25g - Carbohydrates: 18g - Fiber: 3g - Sugar: 2g - Sodium: 520mg This rustic cardoon and leek gratin makes for a delightful side dish that is rich in flavor and comforting in texture. Enjoy!