1 stalk of fresh cardoons * (a member of the artichoke family)
5 lemons
1/4 lb. Bulgarian feta cheese
1/2 cup heavy cream
1/2 cup fresh bread crumbs
6 shallots, or 1 large Spanish onion, sauteed until translucent, then chilled
Salt, pepper and butter for greasing pan

Halve lemons and squeeze juice into a pot big enough to fit cardoons. Cover with cold water and generously season with salt. Bring pot up to a simmer and maintain for approximately 2-3 hours. Once cardoons are tender, remove from pot and allow to cool. Discard cooking liquid. When cardoons are cool, using a paring knife or peeler, remove the outer layer of the stalk.

Preheat oven to 375 degrees. Grease large baking pan and arrange half of the prepared cardoons in pan. Season with salt and pepper. Layer half of the cheese, half of the cream, half of the shallots and half of the bread crumbs. Repeat process with remainder of ingredients.

Cover pan with aluminum foil and bake for 1 1/2 hours. Remove foil and brown for 10 minutes. Remove from oven and allow to cool before slicing and serving.

*Available at the Reading Terminal or Italian Market