MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Golden Fried Cardoon
 Categories: Vegetables, Side dish
      Yield: 4 Servings

      2 qt Water
      2 tb White vinegar
      1 lb Cardoon ribs;
           Leaves and ends trimmed.
      2 lg Egg yolks beaten with one
           Tablespoon water.
      1 lg Egg, beaten
      1 c  Dry bread crumbs
    1/4 c  Parmesan cheese; grated
           Salt
           Freshly ground black pepper
           Vegetable oil for frying
           Lemon wedges

  1. In a bowl, combine the water and vinegar. Using a vegetable peeler,
  remove the tough outer strings of the cardoon ribs. Cut the ribs into
  two inch lengths, placing them in the water as you work. Drain the
  cardoon ribs and place them into a large saucepan of lightly salted
  water and boil until tender, about 30 min. Drain and pat dry, let
  cool.

  2. In a shallow bowl combine the egg yolks and egg. In another bowl,
  toss the bread crumbs with the parmesan cheese, 1/2 teaspoon of salt
  and pepper. Dip the cardoon in the eggs and then dredge in the
  parmesan and crumb mixture, patting if necessary to adhere.

  3. In a medium skillet, heat 1/2 inch of vegetable oil over moderately
  high heat. When the oil is very hot, add the cardoon, five or six
  pieces at a time, and fry until golden brown, about 1 1/2 minutes per
  side.

  4. Sprinkle lightly with salt and pepper and serve hot with lemon
  wedges.

  Roy Olsen
  roy@indy.net
  http://www.indy.net/~roy/

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