Recipes

Deep-Fried Cardoons

  • Serves

    serves 6

CHRISTOPHER HIRSHEIMER

Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.

Ingredients

  • 2 12 lb. cardoons
  • Juice of 3 lemons
  • 3 eggs
  • 1 12 cups flour
  • Vegetable oil
  • Parmigiano-reggiano

Instructions

Step 1

Wash cardoons; remove and discard outer stalks. Trim thorns and stringy fibers. Cut cardoons into 2" pieces; place in a pot of salted water with lemon juice. Bring to a simmer over medium-high heat and cook until cardoons are tender, about 30 minutes. Drain, cool, and dry with paper towels.

Step 2

Beat eggs. Place flour in a separate bowl, add cardoons, and toss. Heat 1" oil in a large skillet over medium-high heat. Dip a few in eggs, then drop into hot oil. Fry in batches until golden, about 6 minutes; drain. Sprinkle with parmigiano-reggiano.

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