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1
Fill a large saucepan with heavily salted water, squeeze in the juice from the lemon half, and add the lemon.
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2
Trim the leaves and ends from the cardoon stalks, thoroughly wash them, and cut them in half.
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3
Place a stalk horizontally on a cutting board and peel off the stringy fibers using a vegetable peeler.
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4
Cut the stalk crosswise into 1-inch pieces and immediately add them to the saucepan.
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5
Repeat with the remaining stalks.
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6
Bring the cardoons to a boil over high heat.
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7
Reduce the heat to medium low and cook at a low boil until the cardoon pieces are fork tender, about 50 minutes.
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8
Drain and set aside.
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9
Meanwhile, combine the cream, broth, thyme, and garlic in a small saucepan and bring to a simmer over medium heat.
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10
Cook until the mixture is reduced by a quarter (to about 1 1/2 cups), about 20 minutes.
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11
Remove from the heat and season with salt.
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12
Heat the oven to 375 degrees F and arrange a rack in the middle.
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13
Fill a 2-quart baking dish with the drained cardoons.
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14
Remove and discard the garlic and thyme from the cream mixture and pour it over the cardoons.
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15
Place the Parmesan cheese, panko, and pepper in a medium bowl, mix until thoroughly combined, and sprinkle evenly over the cardoons.
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16
Bake until the cream mixture is bubbling, the cardoons are very easily pierced with a knife, and the topping is golden brown, about 20 to 25 minutes.
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17
Let sit for 10 minutes before serving.
