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WHAT YOU'LL NEED:
Juice of 1 lemon, strained
1 tablespoon olive oil
1 teaspoon all-purpose flour
2 1/4 pounds cardoons
2 tablespoons butter, melted, plus extra for greasing
2/3 cup Parmesan cheese, freshly grated
2 1/2 ounces fontina cheese, shaved
2 1/2 ounces Emmenthal cheese, thinly sliced
Scant 1/2 cup milk
Scant 1 cup heavy cream
salt
WHAT TO DO:
Pour plenty of water into a pan and add the lemon juice, olive oil, flour and a pinch of salt. Trim the cardoons, cut the inner stems into 2-inch lengths and remove all strings, immediately dropping the stem pieces into the pan. Bring to a boil, then lower the heat and simmer for about 45 minutes. Meanwhile, preheat the oven to 350°F. Grease an ovenproof dish with butter. Drain the cardoons well, tip into the prepared dish, pour the melted butter on top and sprinkle with the Parmesan and fontina. Cover with a layer of the Emmenthal. Combine the milk and cream in a pitcher and carefully pour the mixture over the top. Bake for about 30 minutes and serve.
Serves: 4
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