Baked Cardoons, Roman Style (Cardi Gratinati Alla Romana) Recipe

• 5 lb cardoons
• 10 c. water
• 2 x lemons
• 2 c. Bechamel Sauce - (Besciamella) (see recipe)
• 1 c. freshly-grated pecorino fresco
• 1 c. fresh bread crumbs

1. Preheat the oven to 400 degrees.
2. Trim the top leaves and stalks off the cardoons till they resemble a celery-sized plant about 14 to 16 inches in length.
3. Remove each stalk and peel off the outer fibrous ribs and hard green skin, using a paring knife.
4. Fill a stock or possibly pasta pot 2/3 to 3/4 full (about 10 c.) with water and add in lemons, that have been halved and squeezed into the water.
5. Cut each cardoon into 3 pcs, approximately 5 to 6 inches in length, placing immediately into the acidulated water to avoid discoloration.
6. Place on medium-high heat and bring to a boil.
7. Lower the heat to medium and simmer for 1 hour.
8. Remove, drain and rinse.
9. Allow to cold.
10. Lay the cardoon pcs in an oven-proof casserole and cover with 2 c. besciamela sauce.
11. Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 min, till dark golden and very bubbly.
12. Serve immediately.

cardoons, water, lemons, bechamel sauce, pecorino fresco, bread crumbs

Taken from cookeatshare.com/recipes/baked-cardoons-roman-style-cardi-gratinati-alla-romana-74164 (may not work)