Cardoons Tuscan Style

Arrange the cardoons cut into 6 cm pieces in a bowl containing water acidulated with the juice of one lemon. Place water in a terracotta pot, put it on the heat, and when it starts to boil, add salt. Pour in the juice of the remaining half lemon and the flour, stirring to prevent lumps. Add the vegetables and boil them. When they become tender, drain them and let them cool. Clean them of any remaining fibrous parts and let them dry on a kitchen towel. Heat the broth in a small saucepan. Slice the onion thinly and sauté it lightly with 50 g of butter in a pan over low heat. Add the cardoons and cook them over low heat for 15 minutes, occasionally adding a bit of broth. Sprinkle them with 1 tablespoon of grated cheese and cinnamon. Remove from heat, drain, and coat them in 4 tablespoons of breadcrumbs. In a casserole, place 80 g of butter and fry the breaded cardoons. When they are golden, arrange them in a baking dish or an ovenproof plate with a lid, forming layers and sprinkling them with pieces of the remaining butter and grated cheese (2 tablespoons). The last layer should be dusted with the final tablespoon of grated cheese. Cover with a lid and place in the preheated oven for about twenty minutes.