Fried Cardoons Recipes

FRIED CARDOONS

Steps:

• Discard any discolored outer stalks and small leaves from cardoons. Trim base, tips, and outermost stalks, removing strings from stalks with a vegetable peeler (as for celery), then cut cardoons crosswise into 2-inch pieces.
• Soak cardoons in 2 quarts water with 1 tablespoon salt in a large bowl, chilled, at least 8 hours.
• Drain cardoons. Transfer to a 6-quart pot, then generously cover with cold water and add 2 tablespoons salt. Bring to a boil, then simmer, uncovered, until tender when pierced with a sharp knife, 20 to 25 minutes. Drain on several layers of paper towels and cool 5 minutes.
• Heat about 1 1/2 inches oil to 360°F in a 4- to 5-quart heavy pot over medium heat.
• Whisk together flour and 1/4 teaspoon pepper in a shallow bowl. Whisk together eggs, water, and cheese in another shallow bowl.
• Toss one fifth of cardoons (all at once) with flour, shaking off excess, then transfer to egg mixture and turn with a fork to coat. Lift out coated cardoons 2 at a time, letting excess drip off, then carefully drop into hot oil. When all of batch has been added, fry, turning occasionally, until golden, 2 to 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain.
• Coat and fry remaining cardoons in 4 batches. (Return oil to 360°F between batches.) Season with salt.

FRIED CARDOONS

Steps:

• 1 Squeeze the lemon into a large bowl of cold water. Trim the ends of the cardoons and separate the stalk into ribs. With a paring knife, peel each rib to remove the long tough strings and any leaves. Cut each rib into 3-inch lengths. Place the pieces in the lemon water. 2 Bring a large saucepan of water to a boil. Drain the cardoons and add them to the pan. Boil until tender when pierced with a knife, about 20 to 30 minutes. Drain well and cool under running water. Pat the pieces dry. 3 Line a tray with paper towels. In a shallow bowl, beat the eggs with the cheese, salt, and pepper to taste. Spread the bread crumbs on a sheet of wax paper. Dip the cardoons in the egg, then roll them in the bread crumbs. 4 In a large deep skillet, heat about 1/2 inch of oil over medium heat until a small drop of the egg sizzles and cooks rapidly when dropped into the pan. Add just enough of the cardoons to fit in one layer without crowding. Cook, turning the pieces with tongs, until browned and crisp on all sides, about 3 to 4 minutes. Drain on the paper towels. Keep them warm in a low oven while frying the remainder. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.