{"id":944,"date":"2011-12-17T09:48:13","date_gmt":"2011-12-17T08:48:13","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=944"},"modified":"2023-04-12T21:34:57","modified_gmt":"2023-04-12T20:34:57","slug":"gratin-de-cardons-blancs","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/gratin-de-cardons-blancs\/","title":{"rendered":"Gratin de Cardons blancs"},"content":{"rendered":"<p><span style=\"color: #00ccff;\"><strong>Gratin de Cardons blancs<\/strong><\/span><\/p>\n<ul>\n<li>1 botte de cardons blancs,<\/li>\n<li>1 citron,<\/li>\n<li>2 gousses d&rsquo;ail,<\/li>\n<li>30cl de cr\u00e8me fra\u00eeche,<\/li>\n<li>100g de fromage r\u00e2p\u00e9,<\/li>\n<li>de la chapelure,<\/li>\n<li>1 brin de persil,<\/li>\n<li>1 pinc\u00e9e de muscade r\u00e2p\u00e9e.<\/li>\n<\/ul>\n<p>Pr\u00e9paration : Enlever toutes les feuilles des cardons, les piquants et les parties filandreuses. Frotter avec un chiffon pour \u00f4ter la fine couche duveteuse qui les recouvre. Couper en tron\u00e7ons de 5 \u00e0 10 cm et mettre au fur et \u00e0 mesure dans 1L d&rsquo;eau citronn\u00e9e et sal\u00e9e. Porter \u00e0 \u00e9bullition, couvrir et faire cuire \u00e0 feu doux durant 60mn.<\/p>\n<p>Pendant ce temps, pr\u00e9parer une sauce avec les 30cl de cr\u00e8me fra\u00eeche, les gousses d&rsquo;ail hach\u00e9, le persil cisel\u00e9, la pinc\u00e9e de muscade et les 100g de fromage r\u00e2p\u00e9.<\/p>\n<p>Beurrer un plat et disposer les tron\u00e7ons de cardons cuits. Recouvrir avec la sauce, parsemer de chapelure et mettre au four durant 20mn. Servir ce gratin de cardons chauds, accompagn\u00e9 de salade.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gratin de Cardons blancs 1 botte de cardons blancs, 1 citron, 2 gousses d&rsquo;ail, 30cl de cr\u00e8me fra\u00eeche, 100g de fromage r\u00e2p\u00e9, de la chapelure, 1 brin de persil, 1 pinc\u00e9e de muscade r\u00e2p\u00e9e. Pr\u00e9paration : Enlever toutes les feuilles des cardons, les piquants et les parties filandreuses. Frotter avec&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[25],"tags":[49],"class_list":["post-944","post","type-post","status-publish","format-standard","hentry","category-recettes","tag-cardon","entry","clearfix","no-featured-image"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/comments?post=944"}],"version-history":[{"count":5,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/944\/revisions"}],"predecessor-version":[{"id":7513,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/944\/revisions\/7513"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}