Cardoons in fondue sauce

Prepare the Cardoons: Remove the tough outer stalks and any fibrous strings from the Cardoons. Cut the tender inner stalks into pieces approximately 5-7 cm long. Immediately rub the cut Cardoons with the Lemon juice to prevent discoloration.

Blanch the Cardoons: In a large pot, bring about 3 liters of water to a boil. Add 5 grams of Fine sea salt and the 00 flour, whisking to dissolve. Add the prepared Cardoons to the boiling water and cook for 20-30 minutes, or until they are tender when pierced with a fork. Drain the Cardoons thoroughly and set aside.

Prepare the Fontina: While the Cardoons are blanching, place the diced Fontina cheese in a bowl and cover it with the Whole milk. Let it soak for at least 30 minutes to soften.