Clean the chicory, remove the wedge. Boil a quarter of a liter of water with the quartered lemon, put the perennials and steam for 15 minutes until soft.
Preheat the oven to 200 degrees. Butter a gratin dish, drain canned tomatoes.
Then wrap each drained chicory first in a slice of ham and then in a slice of cheese. Place them side by side in the mold. Place the tomatoes all around the edge.
Bake in the oven at 200 °C for about 20 minutes until the cheese has melted golden.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!