I don’t come across cardoons often so I thought I’d make something tasty and special out if it. They look sort of like celery but thought of Cardoons as an artichoke since it’s from the artichoke family and thought it would be forking delicious fried with Parmesan and fresh herbs. After all isn’t anything forking fried delicious that way.
Cardoons are more work than most vegetables.
By the time it gets to your market most of the forking thorns and leaves are removed but not all.
Remove small thorns on each side of the stalks and peal the fibers from the stalk tops.
Then you cut the Cardoons in pieces.
Now at this point almost everyone boils cardoons in vinegar laced water. The cardoons are forking bitter but boiling the cardoons till tender in vinegar water improves the flavor. Then set your Cardoons in something to drain.
Now were forking ready to cook!
One Cardoons bunch (some are small some are big already cleaned up and cooked in vinegar laced water with a little Kosher Salt)
1 cup panko crumbs or grated artisan bread crumbs
1/3 cup grated parmesan cheese
scant 1/4 cup crushed hazelnuts
sprig of fresh oregano chopped fine
small sprig or half of large sprig fresh rosemary chopped fine
1 small garlic clove minced or chopped fine
1 small spicy chili chopped fine
2 beaten eggs
Fresh Ground Black Pepper
Fresh Ground Sea Salt
Canola or vegetable oil to fry with
You need Two large bowls.
In your dry bowl you want your panko or bread crumbs, hazelnuts, parmesan and 1/2 of your chopped herbs, garlic, and chili. Add salt and pepper.
In your wet bowl you have your beaten eggs with the other half of the chopped up spices and add salt and pepper.
Get your Cardoons.
and now dip in egg mixture and then in dry mixture and do them all.
Now your ready to fry!
Hopefully your fryer or fry pan is at around 350 degrees.
Try one tester piece of cardoon and see how it fries.
They only need a minute or so on each side.
After your batch is fried when they are still hot you should taste one and decide if you want to add more fresh ground Salt and pepper to them.
They come out very tasty and forking delicious and crispy. I think this might be the best way to eat cardoons.