1- In a large, shallow pot place you endives flat onto the bottom of the pot. Add the lemon juice, some water, the sugar and season a bit of salt and pepper. Cover the lot with a round sheet of parchment, in which you will have made a hole in the middle and allow to gently simmer for 30-35 minutes. When done let them cool down, press the excess juice and set aside.
2- Start your oven at 250'C (482'F).
3- Line a oven dish with some butter.
4- Wrap each endives with a slice of ham and place them side by side in a your dish.
5- Add 70g of cheese into your bechamel and pour it over the endives.
6- Sprinkle the rest of the grated Gruyère cheese and place few nob of butter on the top of it and put your endives in the oven for 10-15 minutes, until golden blond.
credits photo : © M.studio
