Thistle with fondue and truffles

INGREDIENTS FOR 6 PERSONS:

3 hearts of thistles,

50 g butter,

juice of one lemon,

200 g fontina cubes (or another kind of cheese)

70 g whole milk,

3 egg yolks,

white truffle to taste.

HOW TO COOK:

Blanch the thistles in water with the lemon juice, salt. Drain and leave aside. Prepare the fondue: Heat the milk, add the cubed fontina and, stirring always being careful not to boil, melt the cheese completely. Add the egg yolks and cook for 3 or 4 minutes on low heat. Keep the fondue warm water bath, take the thistles, cut into sections, fry in butter for 2 minutes on both sides, place in a platter and cover with cheese fondue and truffle, finely chopped.