I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, January 22, 2007

Fried Cardoon

What's a Cardoon?

A member of the thistle family. When these thick, silvery stalks are cooked, their flavor is a cross between an artichoke, celery and salsify. A popular Italian vegetable. Resembles a bunch of wide, flat celery.

1 bunch cardoon
2-3 eggs
1 cup italian style bread crumbs(with romano,basil,parsley and garlic) better to season your own crumbs the pre-seasoned crumbs are usually pretty tasteless.
1/2 cup vegetable oil(add more as needed when frying)
2 tbs. milk

Remove leaves and strings from cardoon stalks. Cut into 3 inches pieces. In a large pot, boil the cardoon with about a teaspoon of salt until tender(about 30- 45 minutes). Drain in colander. In a bowl beat eggs, milk and a pinch of salt. In another bowl put the bread crumbs. Dip cardoon in egg and bread crumbs. In a frying pan add vegetable oil, and heat oil on medium. Put breaded cardoon in pan and fry till golden. Remove and drain on paper towels.

Eat them hot, cold or room temperature. Serve them as an appetizer, side dish or just a snack.
They can be addictive.

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