1Prepare the Cardoons: Fill a large bowl with cold water and the juice of the Lemon. Trim the tough ends and outer stalks from the Cardoons. Using a vegetable peeler, remove the fibrous strings from each stalk. Cut the Cardoons into 5cm pieces and immediately submerge them in the lemon water to prevent discoloration.
2Blanch the Cardoons: Bring a large pot of salted water (use 10g Fine sea salt) to a rolling boil. Drain the Cardoons from the lemon water and add them to the boiling water. Cook for 20-30 minutes, or until tender when pierced with a fork. Drain well and set aside.
3Prepare the Béchamel Sauce: In a medium saucepan, melt 50g Unsalted butter over medium heat. Whisk in the 00 flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the Whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to a creamy consistency. Season with 5g Fine sea salt, Black pepper, and freshly grated Nutmeg. Remove from heat.
