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1
Trim the cardoons, Remove all the leaves. With a peeler, peel the stalk to remove all the strings. They will look like stalks of celery. As you finish trimming each stalk, put it in a bowl of water with lemon juice .
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2
Cut into 4 inch pieces and put into a large pot of boiling water.
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3
Lower the heat and cook the cardoons for 15 minutes.
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4
Grate the asiago.
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5
Chop the parsley very fine.
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6
Strain the cardoons. When cool arrange them in an oven proof casserole that has been buttered.
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7
Sprinkle the parsley on top the the cardoons.
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8
Arrange the crumbled pancetta on top of the parsley.
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9
Sprinkle the asiago on top of the pancetta.
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10
Pour bechamel over the entire surface. You may not need all two cups, just enough to cover but not too much so that the cardoons are swimming in sauce.
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11
Sprinkle bread crumbs over the entire surface.
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12
Bake in a 350 degree oven for about an hour.
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13
In a sautee pan with a little olive oil quickly sautee the ramps for about a minute to wilt.
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14
With a fork layer the ramps over the cardoons and sprinkle with sea salt.
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15
BECHAMEL: 4 tbs butter melted, add 4 tbs flour, slowly add 2 1/2 cups hot milk and stir until thickened and smooth. Add grind or two of nutmeg. Add 1 tsp salt.
