Gratin De Cardons

Remove the skin from the cardons, cut off the leaves, spines and fibrous layer.

Scrape with a rag to remove narrow, furry layer.

Cut into bite-sized pieces and toss on the spot in lemon-infused water to prevent tarnishing.

Do 20 min in 3 liters of salted water to which lemon and 2 tbsp flour have been added. I left out the flour (forgot), but the original recipe says so.

Pour off the water, drain.

Poach the bone marrow in salted water for 2 min.

Arrange cardond in baking dish, pour sauce over and top with sliced bone marrow.

Sprinkle generously with cheese.

First warm up in the stove and then gratinate under the broiler for a few min.

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