Remove the harder outer leaves and the outer filaments of the thistles, cut the ribs into pieces of about 10 cm each and leave them to soak in a bowl with water made acidulous by the lemon juice. Then boil the gobbi in salted water for 10 minutes; after draining and letting them cool, pass them in the flour and then in the beaten eggs with a pinch of salt and fry them in hot oil. Once ready, alternate layers of tomato sauce, gobbi and pecorino cheese in a buttered pan. Bake for 15 minutes, cook au gratin… et voilà, one of the tastiest holiday dishes is ready!