* 1 kg (2 ¼ lb) Cardoons
* 25 g (1 oz) Butter
* Olive Oil for greasing
* 100 ml (3.5 fl oz) Milk
* 100 ml (3.5 fl oz) double Cream
* 40 g (1.5 oz) Parmesan Cheese
* Sea Salt

===Method===
* To a large pan, add the Lemon juice and a big pinch of Salt and set it Boiling.
* Remove the leaves and trim the ends, run a Mandoline or Potato peeler down the back and remove any strings, as you would with old Celery.
* Cut the Cardoons into 5 cm (2") lengths and drop them into the Boiling pan.
* Return to the Boil and lower the heat and Simmer for 45 minutes.
* Meanwhile, grease an oven proof dish with a little Olive Oil.
* Drain the Cardoons and add to the dish.
* Dot with Butter and add the Milk and heat on the hob on a low heat for 30 minutes.
* Add the double Cream and cook for a further 10 minutes.

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