Deep-Fried Cardoons | Saveur
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Ingredients
- 2 <sup>1</sup>⁄<sub>2</sub> lb. cardoons
- Juice of 3 lemons
- 3 eggs
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- Vegetable oil
- Parmigiano-reggiano
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