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Cardoons (Carduna in Sicilian) Anyone?


.....Probably not unless you are Italian or married to an Italian. Cardoons are the artichoke thistle. They are delicious fried, just like you would do with an artichoke heart. You can treat them just like you would fried zucchini or fried eggplant.


First trim off the outer ribs and ends. Trim using a paring knife or vegetable peeler, remove the tough fibers from each cardoon piece.  Immediately place in the pot of boiling water with a half of lemon's juice. This will need to cook for nearly an hour - they are tough!! Cut them into thirds.


Combine bread crumbs, cheese, parsley, garlic, salt, and pepper in a shallow bowl. Put 3 eggs in a separate bowl. Dip them - the rule of thumb is to remember the month of February F=Flour, E=Eggs, B=Bread Crumbs. Dip the cardoons in flour (I season with salt, pepper, cheese and paprika), then eggs whisked with a little water, and bread crumbs.


Last, heat your oil, dip, fry, and serve. I top the hot cardoons off with authentic Parmigiano-Reggiano. Enjoy!







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Lake Geneva, WI.  Tel 262-249-6697