Cardoon Gratin, Roman Style

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Washington Post


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5 pounds (about 12 stems) cardoons (see headnote)

2 lemons, cut in half

5 tablespoons unsalted butter

4 tablespoons flour

3 cups whole or low-fat milk

1 teaspoon salt

Several grindings of black pepper

1/2 teaspoon freshly grated nutmeg

1 cup freshly grated pecorino fresco

1 cup fresh plain bread crumbs

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