Clean the thistle, remove the ruined outer or empty ribs and threads. Cut it into 5-6 cm chunks and wash. Soak in water with the juice of half a lemon. Bring abundant salty water to the boil in a pot and add the thistle chunks. Mix with a wooden spoon and cook for about 30 minutes on a medium flame adding the remaining lemon juice so that the thistle chunks stay white. Drain when cooked. Butter sides and bottom of an ovenproof dish; layer with thistle then small lumps of butter and sprinkle with parmesan cheese. Keep layering till all ingredients are finished. Place dish in a hot oven and bake for 30 minutes.
Serve straight away in the same dish.

Wine: COLLI DI SCANDIANO E DI CANOSSA CABERNET SAUVIGNON