Cardoons are sometimes referred to as artichoke thistles They are vegetables native to the Mediterranean and the stalks resemble celery. When cooked, cardoons have an amazing flavor and are tender. Breaded and fried, cardoons are an irresistible treat!
Below is a great recipe for Roman-style fried cardoons. Does your family make cardoons? Let us know in the comments below!
- 1½ pounds (1 bunch) cardoons, trimmed and peeled
- ½ cup white wine
- 2 thyme sprigs
- 1 lemon, halved
- ¾ cup all-purpose flour
- 4 eggs, beaten
- 1½ cups dry bread crumbs
- Canola oil, for frying
- Kosher salt, to taste
- Freshly grated Parmesan, for garnish
- Chopped parsley, for garnish
- Lemon wedges, for serving
- Main Image: Katie Foster [Tasting Table]