• 2 lb. cardoons
• ¾ pt. white sauce
• salt

Discard the outer stems, which are very tough. Cut the inner stalks into 3-in. lengths, remove the prickles, cover with boiling salted water and lemon juice and cook very gently for 15 min. Drain and rub off the skins with a cloth. Put into fresh, boiling, salted water and continue to cook very gently for another 1–1¼ hr. Drain well and coat with white sauce. Serve immediately.