Cardoons are a member of the thistle family and their artichoke-like flavor make them a delicious appetizer when breaded and quickly fried.
As I leaf through my seed catalogs and daydream about planting the garden in spring, I have to make note to plant cardoons, for no other reason than to celebrate my Italian roots.
These are stunning plants to grow, and I was smitten with them when I saw them in my brother’s garden this past season.
A member of the thistle family, cardoons have a delicate flavor similar to artichokes. They are also related to wild burdock, which can be prepared in a similar manner as cardoons. Cardoons grow tall and billowy, like a big thistle, with stems that look like celery with sharp little thorns up and down them.
Harvest the stems, strip them of the leaves and gently peel the stalks to remove the thorns and any tough fibers.
As this will take a little time, as you clean them, drop them into a bowl of water with a good squeeze of fresh lemon juice in it, to prevent them from browning. The cardoons need to be parboiled before using, so this will keep them fresh as you prep.
The cleaned, parboiled stalks can be used in casseroles, frittatas or breaded and fried, which is one of my favorite ways to eat them. They make a wonderful appetizer served with fresh lemon wedges.
Cardoons often can be found in specialty markets, but I plan on growing them this year for the lovely show they create in the garden.
Fried Cardoons
6 stalks of cleaned cardoons, cut into about 3-inch lengths
1 lemon
2 eggs, beaten with a few tablespoons of milk, seasoned with salt, pepper and about 1 teaspoon of freshly chopped parsley
White flour for dredging
Breadcrumbs
Oil, such as canola, for frying
- Drain the parboiled cardoons and pat dry.
- Dredge them in white flour, then the beaten egg mixture and then the breadcrumbs. Prepare all in this manner.
- In a cast-iron skillet, bring about 1-inch of oil up to frying temperature. Fry the pieces until golden brown on each side, about a minute for each side.
- Drain on paper towels and immediately sprinkle with coarse salt.
- Serve with fresh lemon wedges on the side.
