Gratin de Cardons

Gratin de Cardons is a traditional French dish made with cardoons, béchamel sauce, and cheese.

Ingredients - Serves 6

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