| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | qt | Water |
| 2 | tb | White vinegar |
| 1 | lb | Cardoon ribs (about 4 lg ribs); leaves removed |
| 2 | lg | Egg yolks; beaten with 1 Tbsp water. |
| 1 | lg | Egg; beaten |
| 1 | c | Dry bread crumbs |
| 1/4 | c | Parmesan cheese; grated |
| Salt; to taste | ||
| Fresh ground black pepper; to taste | ||
| Vegetable oil; for frying | ||
| Lemon wedges; for accompaniment |
INSTRUCTIONS
Note: Cardoons have a rich artichoke flavor with a hint of lemon. In a bowl, combine the water and vinegar. Using a vegetable peeler, remove the tough outer strings of the cardoon ribs. Cut the ribs into 2-inch lengths, adding them to the vinegar water as you work. Drain the cardoon ribs, transfer them to a large saucepan of lightly salted water and boil until very tender, about 30 minutes. Drain and pat dry; let cool. In a shallow bowl, combine the egg yolks and egg. In another bowl, toss the crumbs with the Parmesan, 1/2 teaspoon of salt and 1/8 teaspoon of fresh ground black pepper. Dip the cardoon in the eggs, then dredge in the crumbs, pressing to help them adhere. Shake off any excess and set the cardoon on a wax paper-lined tray. In a medium skillet, heat 1/2 inch of vegetable oil over moderately high heat. When the oil is very hot, add the cardoon, 5 or 6 pieces at a time, and fry until golden and crisp, about 1 1/2 minutes per side. Transfer the cardoon to a wire rack set over a baking sheet. Sprinkle lightly with salt and serve hot or at room temperature with lemon wedges. NOTES : Recipe source: Food and Wine March 1998 Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 10, 1998
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