Baked Cardoons: Cardi al Forno

• 20 stalks, cleaned, boiled and dried cardoons
• 1/4 cup grated caciocavallo, plus 1/4 cup medium diced
• 1/4 cup freshly grated pecorino, plus 1/2 cup diced
• 1/2 cup fresh bread crumbs (large "Big Boy" crumbs)
• 1/2 bunch freshly chopped Italian parsley leaves
• 4 anchovy fillets, rinsed, patted dry, and thinly sliced
• Salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, plus extra for greasing the pan
• 1/2 lemon, juiced, for garnish

1. Preheat the oven to 350 degrees F.
2. Lightly grease a shallow 9 by 13-inch gratin dish.
3. Arrange the cardoons in a single layer at the bottom of the pan.
4. Sprinkle 1/4 cup grated caciocavallo, 1/4 cup grated pecorino, bread crumbs and parsley over the cardoons and top with anchovies, diced caciocavallo and diced pecorino.
5. Season, to taste, with the salt and pepper.
6. Add 3 tablespoons olive oil and toss until well combined.
7. Drizzle the top with the remaining 1 tablespoon of olive oil.
8. Place in the oven and bake until the top is golden brown, about 25 minutes.
9. Serve hot with a squeeze of lemon.

stalks, grated caciocavallo, freshly grated pecorino, bread crumbs, italian parsley, anchovy, salt, extravirgin olive oil, lemon

Taken from www.foodnetwork.com/recipes/mario-batali/baked-cardoons-cardi-al-forno-recipe2.html (may not work)