Preheat the oven to 350 degrees F.
a shallow 9 by 13-inch gratin
dish. Arrange the cardoons in a single layer at the bottom of the pan. Sprinkle 1/4 cup grated caciocavallo, 1/4 cup grated pecorino
, bread crumbs
and parsley over the cardoons and top with anchovies
, diced caciocavallo
and diced pecorino.
Season, to taste, with the salt and pepper. Add 3 tablespoons olive oil and toss until well combined.
the top with the remaining 1 tablespoon of olive oil. Place in the oven and bake until the top is golden brown, about 25 minutes. Serve hot with a squeeze of lemon.