I’ve heard of cardoons, but had never seen them and didn’t know how to prepare them. Then, Lisa’s husband’s Italian grandparents gave me the how-to! They shared the recipe their parents taught them, using cardoons grown in their garden. A cardoon kind-of looks like celery and is related to the artichoke. But, it has a flavor all its own. It may take a bit of effort to prepare, but the end result is really yummy!
In English they are called cardoons, in Italian they’re cardones. Since the recipe came from Italians, I’m sticking with cardones!
By Elio and Marguerite
1 head cardones
1 c. flour
2 – 3 eggs, beaten
Olive oil for frying
Wash the cardones well. With a paring knife, trim the leaves from outer edges of the stalks. Using a vegetable peeler, remove strings from the outer ridges. Cut cardones in 3 – 4 inch lengths. Place in a pot of boiling salted water and boil for 30 minutes to an hour, until very soft. Drain and pat dry.
Heat a half-inch of olive oil in fry pan till very hot. Dip cardones in flour, then eggs. Fry in hot oil until golden. Drain on paper towels. Sprinkle with salt. Serve warm or at room temperature.
Note
Do not use cardones that appear to have hollow holes running the length of the interior. This is an indication they are old and will be tough.
Look for cardoons at farmer's markets and stores that carry more unusual items. I looked for them this week to take a picture for you, but there were none to be found. Do an internet search to get a visual so when you see them, you'll recognize them and be more inclined to buy cardoons and try them!
