{"id":671,"date":"2010-12-12T17:09:28","date_gmt":"2010-12-12T17:09:28","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=671"},"modified":"2010-12-12T17:09:28","modified_gmt":"2010-12-12T17:09:28","slug":"gratin-de-cardon","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=671","title":{"rendered":"gratin de cardon"},"content":{"rendered":"<ul>\n<li>1 kg de cardons<\/li>\n<li>1\u00a0 cs de farine<\/li>\n<li>le jus d&rsquo;un citron<\/li>\n<li> 2 oignons cisel\u00e9<\/li>\n<li>3-4 belles gousses d&rsquo;ail press\u00e9es<\/li>\n<li>4-5 filets d&rsquo;anchois<\/li>\n<li> Un bon demi litre de lait de soja<\/li>\n<li>1 cs rase d&rsquo;arrow-root.<\/li>\n<li>Sel de Gu\u00e9rande<\/li>\n<li>Poivrer noir du moulin<\/li>\n<li>Parmesan<\/li>\n<\/ul>\n<p>Pr\u00e9parer les cardons en les \u00e9pluchant et en les coupant le cardon en b\u00e2tonnets de 3 cm sur 2 cm environ. Bien enlever les fils au fur et \u00e0 mesure de l&rsquo;\u00e9pluchage. R\u00e9server les morceaux dans de l&rsquo;eau additionn\u00e9e d&rsquo;un jus de citron pour \u00e9viter qu&rsquo;ils ne noircissent.<br \/>\nFaire bouillir de eau additionn\u00e9e d&rsquo;une cs de farine et d&rsquo;un jus de citron, y plonger les cardons et les laisser cuire 30 \u00e0 50 minutes, jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient tendre, il faut gouter de temps en temps.<br \/>\nDans une cocotte, faire fondre \u00e0 feu doux 2 oignons cisel\u00e9, 3-4 belles gousses d&rsquo;ail press\u00e9es et 4-5 filets d&rsquo;anchois. laisser fondre pour lier les parfums. Ajouter les cardons \u00e9goutt\u00e9s. M\u00e9langer un peu. Ajouter un bon demi litre de lait de soja et une cs rase d&rsquo;arrow-root. Tourner d\u00e9licatement jusqu&rsquo;\u00e0 \u00e9paississement, saler au sel de Gu\u00e9rande et poivrer g\u00e9n\u00e9reusement.<br \/>\nVerser le tout dans un plat \u00e0 gratin.<br \/>\nSaupoudrer de parmesan fra\u00eechement r\u00e2p\u00e9 et gratiner quelques minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 kg de cardons 1\u00a0 cs de farine le jus d&rsquo;un citron 2 oignons cisel\u00e9 3-4 belles gousses d&rsquo;ail press\u00e9es 4-5 filets d&rsquo;anchois Un bon demi litre de lait de soja 1 cs rase d&rsquo;arrow-root. Sel de Gu\u00e9rande Poivrer noir du moulin Parmesan Pr\u00e9parer les cardons en les \u00e9pluchant et en les coupant le cardon [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[109,170,133,54,171,59,172],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/671"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=671"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/671\/revisions"}],"predecessor-version":[{"id":672,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/671\/revisions\/672"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}