Fried Cardoons Recipe
Only a culture that loves food could have come up with multiple techniques for cooking the cardoon—this thistle (a cousin of the artichoke that also tastes like one) with the texture of overgrown...
Keywords
- italian
- italian american
- side
- dinner
- nut free
- vegetarian
- deep fry
- winter
- gourmet
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Cooking tools:
- Deep fryer
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Slotted spoon
- Paper towel
Ingredients
- 2 1/4 pounds cardoons (1 large bunch)
- About 6 cups vegetable oil
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 tablespoons water
- 1/2 cup grated Parmigiano-Reggiano
- Equipment: a deep-fat thermometer
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