Golden Fried Cardoon

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Title: Golden Fried Cardoon
Categories: Vegetables, Side dish
Yield: 4 Servings

2 qt Water
2 tb White vinegar
1 lb Cardoon ribs;
Leaves and ends trimmed.
2 lg Egg yolks beaten with one
Tablespoon water.
1 lg Egg, beaten
1 c Dry bread crumbs
1/4 c Parmesan cheese; grated
Salt
Freshly ground black pepper
Vegetable oil for frying
Lemon wedges

1. 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
two inch lengths, placing them in the water as you work. Drain the
cardoon ribs and place them into a large saucepan of lightly salted
water and boil until tender, about 30 min. Drain and pat dry, let
cool.

2. In a shallow bowl combine the egg yolks and egg. In another bowl,
toss the bread crumbs with the parmesan cheese, 1/2 teaspoon of salt
and pepper. Dip the cardoon in the eggs and then dredge in the
parmesan and crumb mixture, patting if necessary to adhere.

3. In a medium skillet, heat 1/2 inch of vegetable oil over moderately
high heat. When the oil is very hot, add the cardoon, five or six
pieces at a time, and fry until golden brown, about 1 1/2 minutes per
side.

4. Sprinkle lightly with salt and pepper and serve hot with lemon
wedges.

Roy Olsen
roy@indy.net
http://www.indy.net/~roy/

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