Baked Cardoons, Roman-Style - {Cardi Gratinati Alla Romana}

Recipe Ingredients

5 lbs	2270g / 80oz	Cardoons
10 cups	2370ml	Water
2		Lemons
2 cups	474ml	Bechamel Sauce - {Besciamella} - (see recipe)
1 cup	237ml	Freshly-grated pecorino fresco
1 cup	146g / 5.1oz	Fresh bread crumbs

Recipe Instructions

Preheat the oven to 400 degrees. Trim the top leaves and stalks off the cardoons until they resemble a celery-sized plant about 14 to 16 inches in length. Remove each stalk and peel off the outer fibrous ribs and hard green skin, using a paring knife.

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. Cut each cardoon into 3 pieces, approximately 5 to 6 inches in length, placing immediately into the acidulated water to avoid discoloration. Place on medium-high heat and bring to a boil. Lower the heat to medium and simmer for 1 hour. Remove, drain and rinse. Allow to cool.

Lay the cardoon pieces in an oven-proof casserole and cover with 2 cups besciamela sauce. Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 minutes, until dark golden brown and very bubbly. Serve immediately.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2C27) - from the TV FOOD NETWORK"

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