Torino-Style Cardoons - - Cardata alla Torinese

Squeeze the lemon and add the juice to a bowl of water. Wash the cardoons, strip out the fibers, cut them into 2 to 3-inch pieces, and put the pieces in the water to keep them from darkening.

Scale and bone the anchovies, discarding head and tail if need be, and grind them up. Work them with the butter to obtain a smooth creamy sauce, adding a little olive oil as necessary, and flavoring everything with a goodly pinch of freshly grated nutmeg.

Slice the truffle thinly over the butter sauce, drain the cardoons and arrange them on a plate, and serve as an antipasto.

This will go well with a white wine, for example a Roero Arneis.