Baked Cardoons, Roman-Style: Cardi Gratinati alla Romana

• 5 pounds cardoons
• 10 cups water
• 2 lemons
• 2 cups besciamela sauce, recipe follows
• 1 cup freshly grated pecorino fresco
• 1 cup fresh bread crumbs
• 5 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

1. Preheat the oven to 400 degrees F.
2. Trim the top leaves and stalks off the cardoons until 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 pasta pot 2/3 to 3/4 full (about 10 cups) with water and add lemons, which have been halved and squeezed into the water.
5. Cut each cardoon into 3 pieces, 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 cool.
10. Lay the cardoon pieces in an oven-proof casserole and cover with 2 cups besciamela sauce.
11. Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 minutes, until dark golden brown and very bubbly.
12. Serve immediately.
13. In a medium saucepan, heat butter until melted.
14. Add flour and stir until smooth.
15. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
16. Meanwhile, heat milk in separate pan until just about to boil.
17. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
18. Cook 10 minutes and remove from heat.
19. Season with salt and nutmeg and set aside.
20. Yield: 2 cups

cardoons, water, lemons, besciamela sauce, freshly grated pecorino fresco, bread crumbs, butter, flour, milk, salt, nutmeg

Taken from www.foodnetwork.com/recipes/mario-batali/baked-cardoons-roman-style-cardi-gratinati-alla-romana-recipe.html (may not work)