Instructions

1. Wash the chicons, cut the bottom 1 cm off ( very bitter) , remove damaged leaves. Bring salted water to a boil and add the chicons. Cook the chicons till soft but still hold together. Drain and pat the chicons dry, remove moisture as much as possible.
2. Roll the chicons in slices of ham and place in ovenproof casserole dish.
3. Make the béchamel, add the butter to a pan. Let melt , add the flour, cook out the flour for a few minutes while stirring with wooden spoon. Add the milk gradually while stirring until thickening. Add the cheese, stir to combine and melt. Add grated nutmeg, season with salt and pepper. Pour the béchamel over the ham rolls. Top with some cheese.
4. Pre heat the grill in the oven and grill the casserole for 10 to 15 minutes till a nice crust is formed. Serve immediately with potatoes and extra cheese.