Ingredients

Servings 4

• 1 ¾ lb cardoons
• 2 ½ oz butter
• 3 oz grated Parmigiano Reggiano cheese
• 1 lemon
• salt

Preparation

10 minutes preparation + 40 minutes cooking

Clean the cardoons, peel them and cut them in not-too-long pieces, place them in water with the addition of lemon juice, for about 1 hour, then boil them. Butter an oven pan and into it arrange the cardoons in layers, sprinkle over some grated cheese and melted butter. Make a second layer, dress again with cheese and butter, and go on in the same way until all the ingredients are used up. Put the dish into a preheated oven and cook for about 30 minutes. Serve hot.