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.