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The Silver Spoon, Phaidon Press

Serves 4

• 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

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.



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