| 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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