Cardoon Gratin with Honey Zabaglione

Trim the cardoon and prepare it as indicated in the instructions here on the side. Sift the flour into a pot; add water, season with salt, and bring over the heat, stirring with a whisk. As soon as the water boils, add in the cardoon; lower the heat and cook with the lid on for 35-40 minutes.

Once it has cooked, drain and place the ribs in a baking dish. In a bowl, combine the egg yolks, 2 tablespoons of hot water, a teaspoon of honey, a teaspoon of balsamic vinegar and a pinch of salt; then immerse the bowl in a hot bain-marie and whisk the zabaglione.

The eggs shouldn't set: work quickly and ensure the water stays at a simmer and never comes to a boil. Top the cardoons with the zabaglione and broil them. Before serving, add a few more drops of honey and balsamic vinegar and garnish with chervil leaves.