Gratin de Cardons

Ingredients

• Salt and pepper - To taste
• Nutmeg - 1/4 teaspoon
• Breadcrumbs - 1/2 cup
• Parmesan cheese - 1/2 cup, grated
• Gruyere cheese - 1 cup, grated
• Milk - 2 cups
• All - purpose flour - 4 tablespoons
• Butter - 4 tablespoons
• Salt - 1 teaspoon
• Water - 4 cups
• Lemon - 1
• Cardoons - 2 pounds

Instructions

1. Trim the cardoons by removing the tough outer stalks and any thorns. Cut them into 3-inch pieces.
2. Fill a large bowl with water and squeeze the lemon juice into it. Place the cardoons in the lemon water to prevent browning.
3. In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Add the cardoons and cook for 20 minutes, or until tender. Drain and set aside.
4. Preheat the oven to 375°F.
5. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the milk and continue cooking until the sauce thickens, about 5 minutes.
7. Remove the saucepan from heat and stir in the grated Gruyere cheese. Season with nutmeg, salt, and pepper.
8. Place the cooked cardoons in a baking dish and pour the béchamel sauce over them. Sprinkle with grated Parmesan cheese and breadcrumbs.
9. Bake for 25-30 minutes, or until the top is golden and bubbly.
10. Serve the Gratin de Cardons hot as a side dish.