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1
Preheat the oven to 400 degrees F.
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2
Trim the top leaves and stalks off the cardoons until they resemble a celery-sized plant about 14 to 16 inches in length.
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3
Remove each stalk and peel off the outer fibrous ribs and hard green skin, using a paring knife.
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4
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.
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5
Cut each cardoon into 3 pieces, approximately 5 to 6 inches in length, placing immediately into the acidulated water to avoid discoloration.
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6
Place on medium-high heat and bring to a boil.
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7
Lower the heat to medium and simmer for 1 hour.
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8
Remove, drain and rinse.
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9
Allow to cool.
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10
Lay the cardoon pieces in an oven-proof casserole and cover with 2 cups besciamela sauce.
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11
Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 minutes, until dark golden brown and very bubbly.
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12
Serve immediately.
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13
In a medium saucepan, heat butter until melted.
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14
Add flour and stir until smooth.
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15
Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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16
Meanwhile, heat milk in separate pan until just about to boil.
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17
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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18
Cook 10 minutes and remove from heat.
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19
Season with salt and nutmeg and set aside.
