1 very white cardoon
half a litre of milk
50gr of flour
50gr of parmesan cheese
50gr of butter
2 Pinch of nutmeg
Cooking time : 1 hour
To start,cook the cardoon in a large pot of salted water, for three quarter of cooking time.
Then cut it into small pieces and flavour it with some butter and milk,and finish the cooking.
Sieve it,and collect the cream in a terrine. Meanwhile,prepare a bechamel sauce with the flour,the remaining butter and milk then add it to the cream and mix with the beaten eggs,the grated parmesan cheese and the nutmeg. fix with salt and pepper and mix well all together.
Butter a smooth mould with the hole in the middle,then sprinkle with bread crumbs,then pour in the mix and let it cook in the oven at 360f for about 40 minutes.