gratinated cardoons

From the cardoon, use only the stalks and remove the leaves, while the heart can be used entirely, including the leaves. Remove the tough stalks, remove the fibrous strings that run along the stalks, and cut the tender ones into pieces of about 20 cm. Boil the cardoons in salted water and layer them in a baking dish without draining them too much; season with pieces of garlic, chopped parsley, pepper, oil, and breadcrumbs. If desired, grated pecorino cheese can also be added along with the breadcrumbs. Bake in a preheated oven (200°C) for 20 minutes.