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Another gorgeous Autumn recipe to fill the house with homely smells!!

There are many types of thisles, not all are edible. The ones on this recipe are the leaves of artichokes. I love being able to use everything of a plant!

The secret to make thistles into tender, delicious contorni is to boil them and remove all filaments before baking.

We had fun making these yesterday - it was a hot, sunny November morning, the dogs loved being able to run around after all the rains and we soaked up the warmth of the midday sun.

Serves 4 people

Ingredients:

• 1000 grams of thistles
• 1 / 2 cup milk
• 1 / 2 cup cream
• plenty of grated cheese
• Butter
• Salt

Preparation:

Peel the thistles, cut into pieces of about two inches and remove all the filaments. if they are not coming off, leave this till after you have boiled them.
Boil in salted water, simmer for about three quarters of an hour.
Drain well, arrange in a baking dish, spread the surface with butter flakes, pour in half a glass of milk and bake on low heat for half an hour.
Then add half a cup of cream and let it thicken in the oven for another ten minutes or so.
When ready, place the thistles on a serving dish, sprinkle with plenty of cheese and serve immediately.

Buon appetito!!