Method

Preheat oven to 375°F.

Bring a pot of salted water to a boil.  Separate the cardoon stalks and rinse thoroughly under cold running water.  Remove the tough, stringy outer ribs by peeling the cardoons as though they were potatoes.  Cut the remaining stalks into 3-inch (7.5 cm) pieces and plunge into the boiling water.  Once the water has returned to a boil, remove the cardoons.  Drain and cool on paper towels.

Pulse the bread, anchovies, garlic, pecorino, parsley,, and olive oil in a food processor until combined.

Place the cardoons in a buttered baking dish, lining them up tightly.  Pour in the milk, season with salt and pepper, and bake for 20 minutes, or until the cardoons are soft.

Sprinkle the bread mixture on top and put the dish under the grill for 1 - 2 minutes, just until the topping is golden-crisp.

Serves 4 - 6

Reprinted with permission from ©Massimo Capra, Massimo's Italian Kitchen: Authentic One-Dish Meals from a Seasoned Chef, published by Sellers Publishing  click for book review

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