* 1 kg (2 ¼ lb) cardoons
* Juice of 1 lemon
* 1 tablespoon plain flour
* 1 tablespoon olive oil
* 25 g (1 oz) butter, plus extra for greasing
* 50 g (2 oz) freshly grated Parmesan cheese
* 65 g (2½ oz) roughly grated Emmenthal cheese
* 65 g (2½ oz) roughly grated Gruyère cheese
* 100ml (3½ fl oz) milk
* 200ml (7 fl oz) double cream

===Method===
* Set a large pan of water boiling
* Add the lemon juice and a pinch of salt
* Top and tail all of the stalks
* With a mandoline, remove all of the strings from the edge
* Cut into 5 cm (2") lengths (as if were celery)
* Drop the pieces into the water before they discolour
* Lower the heat and simmer for 45 minutes
* Meanwhile, preheat the oven to 180° C (350° F - Gas 4 - Moderate/Medium)
* Butter an ovenproof tray
* Drain the cardoons and dry on a tea towel
* Arrange the cardoons in the oven tray
* Sprinkle the Emmenthal cheese, the Gruyère cheese and half of the Parmesan evenly over the cardoons
* Make a basic white sauce with butter, milk, flour and cream
* Pour the white sauce over the cheese and cardoons and sprinkle with the remaining Parmesan cheese
* Bake for 30 minutes

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