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Ingredients
- 5 lb cardoons
- 10 c. water
- 2 x lemons
- 2 c. Bechamel Sauce - (Besciamella) (see recipe)
- 1 c. freshly-grated pecorino fresco
- 1 c. fresh bread crumbs
Directions
- Preheat the oven to 400 degrees.
- Trim the top leaves and stalks off the cardoons till 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 possibly pasta pot 2/3 to 3/4 full (about 10 c.) with water and add in lemons, that have been halved and squeezed into the water. Cut each cardoon into 3 pcs, 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 cold.
- Lay the cardoon pcs in an oven-proof casserole and cover with 2 c. besciamela sauce. Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 min, till dark golden and very bubbly. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3650g | |
| Calories 633 | |
| Calories from Fat 61 | 10% |
| Total Fat 7.02g | 9% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2776mg | 116% |
| Potassium 4742mg | 135% |
| Total Carbs 128.7g | 34% |
| Dietary Fiber 24.4g | 81% |
| Sugars 8.23g | 5% |
| Protein 22.87g | 37% |
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