Deep-Fried Cardoons
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
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Cooking tools:
- Pot
- Stove
- Colander
- Paper towel
- Mixing bowl
- Skillet
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Fork
- Whisk
- Grater
- Tongs
- Serving platter
Ingredients
- 2 1⁄2 lb. cardoons
- Juice of 3 lemons
- 3 eggs
- 1 1⁄2 cups flour
- Vegetable oil
- Parmigiano-reggiano
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