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1
To prepare Cardoons: Cut off bases, and discard tough outer stems.
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2
Trim remaining stems, removing strings, leaves and prickles.
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3
Quarter hearts lengthwise.
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4
Wash and slice stems into 3- to 4-inch pieces, and rub with lemon to prevent discoloration.
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5
To make Court Bouillon: Combine ingredients in stockpot over medium heat, and bring to a boil.
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6
Place cardoon stems and hearts in pan with crusty stale bread to help remove bitterness of cardoons.
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7
Cook 15 to 20 minutes, remove from heat and cool.
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8
When cool enough to handle, lift edge of each piece with paring knife, and peel off skin.
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9
Trim away toughest fibrous strings down to tender stems.
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10
Soak trimmed cardoon pieces in water to cover with several tablespoons vinegar until ready to use.
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11
To make Bechamel: Melt butter in heavy saucepan over low heat.
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12
Add onion, and cook until pale golden.
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13
Add flour, and stir well, about 1 minute.
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14
Slowly add 1 cup milk, stirring constantly, and continue cooking 35 minutes more.
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15
When sauce thickens, slowly add more milk until all milk is used up.
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16
Add clove, sugar and bouquet garni.
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17
Continue to cook 11/2 hours, stirring and scraping occasionally.
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18
Whisk sauce, and strain, removing bouquet garni and clove.
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19
Add heavy cream, if desired, and a pinch nutmeg and salt to taste.
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20
Preheat oven to 450F.
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21
Lightly butter ovenproof baking dish.
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22
To assemble gratin, place cardoons in baking dish.
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Add Bechamel to cover evenly.
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24
Sprinkle uniformly with freshly grated Parmesan cheese and small pieces of butter for topping.
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25
Bake 5 to 10 minutes, or until golden.
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26
Remove from oven, and serve.
