Cardoon Gratin

• Juice of 1 lemon
• About 1 kg cardoons, small or medium inner stalks only
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Fill a bowl with cold water and add half the lemon juice.

Trim the cardoon stalks of any leaves and cut them into 10cm lengths, putting them into the bowl of water and lemon juice as you go to prevent them from browning.

Drain the cardoons and simmer them in the stock to which you’ve added the rest of the lemon juice until tender, about 35-40 minutes. Drain, reserving the stock.