Fried Cardoons Recipe | Epicurious
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
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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