Baked cardoons with béchamel

I was given many cardoons. I had eaten them but never cooked them. Similar to artichokes in flavour, they work braised, baked, in soups or with bagna cauda: a versatile vegetable of humble country cooking. I baked some with béchamel and breadcrumbed and fried others. Delicious.

INGREDIENTS

CARDOONS

1 LEMON

SALT

BÉCHAMEL

600 ml MILK

50 g BUTTER

50 g FLOUR

SALT

PEPPER

NUTMEG

GRATED GRANA CHEESE

BUTTER

I trim the root and tips and separate the stalks.

I cut each into 3 pieces and trim the sides with a small knife. Wear gloves to prevent stained hands.

I remove all strings.

I put in cold water with squeezed lemon juice to prevent browning.

I boil in salted water for about 30/40 minutes, testing tenderness by piercing, then drain and dry on kitchen paper.

I make béchamel in the usual way, starting with a butter and flour roux.

I add hot milk, salt, pepper and nutmeg and stir until smooth and velvety. I butter a baking dish.

I layer cardoons, half the béchamel and plenty of grated cheese.

I add another cardoon layer.

I cover with remaining béchamel, more cheese and butter knobs.

I bake at 180°C for about half an hour until a lovely golden crust forms.