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    mmgraff

    woodstock, IL

    Chef #275124

    woodstock, IL

    Joined: Dec 19, 2005

    My Journal

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    About Me

    My organic farm and herbal care line is www.localharvest.org/farms/M6694
    here is one cardoon recipe: : 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.

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