Ingredients

• 1 large cardoon
• 200 g beef marrowbone
• 1 litre of stew stock with the fat removed
• 50 g grated Gruyère
• 4 tablespoons flour
• Juice of 1 lemon

Preparation

Make a white stock by mixing 2 tablespoons of flour with 3 litres of water. Add the lemon juice and salt and bring the mixture to the boil. Add the cardoon and let it cook until tender. Drain. Make a roux using 2 tablespoons of flour. Dilute with the stock and leave to simmer for 20 minutes. Poach the marrowbone for 2 minutes in boiling salted water. Put the cardoon into a gratin dish, add the sauce and the marrowbone cut into slices. Cover with Gruyère and bake in the oven, first at a low heat, and then turn up the heat to brown the cheese.