Fried Cardoons

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This traditional vegetarian dish celebrates the cardoon, a seasonal gem from the thistle family with a delicate flavour reminiscent of artichoke. While they require a little patience to prepare, the result is truly rewarding. These fried cardoons are parboiled until tender, then dipped in a light savoury coating of egg and Parmigiano-Reggiano before being fried until perfectly crisp and golden. They make a sophisticated addition to a festive table or a wonderful snack for those who enjoy earthy, Mediterranean-inspired flavours.

Preparing cardoons correctly is the secret to their success, so a long soak is essential to remove any bitterness. Once cooked, the stalks become buttery and mild, providing a beautiful contrast to the salty cheese crust. Serve these as a unique warm starter or a comforting side dish alongside a roast. They are best enjoyed immediately while the coating is still crunchy and the centres are soft.

Ingredients for Fried Cardoons

1.0kg cardoons (1 large bunch)
About 1450ml vegetable oil
120ml plain flour
2 large eggs, lightly beaten
2 matskedar vatten
120ml grated Parmigiano-Reggiano
Utrustning: en fritösolja-termometer

How to make Fried Cardoons

Discard any discolored outer stalks and small leaves from cardoons. Trim base, tips, and outermost stalks, removing strings from stalks with a vegetable peeler (as for celery), then cut cardoons crosswise into 2-inch pieces.

Soak cardoons in 1.9L water with 1 tablespoon salt in a large bowl, chilled, at least 8 hours.

Drain cardoons. Transfer to a 6-quart pot, then generously cover with cold water and add 2 tablespoons salt. Bring to a boil, then simmer, uncovered, until tender when pierced with a sharp knife, 20 to 25 minutes. Drain on several layers of paper towels and cool 5 minutes.

Heat about 1 1/2 inches oil to 182°C in a 4- to 5-quart heavy pot over medium heat.

Whisk together flour and 1/4 teaspoons pepper in a shallow bowl. Whisk together eggs, water, and cheese in another shallow bowl.

Toss one fifth of cardoons (all at once) with flour, shaking off excess, then transfer to egg mixture and turn with a fork to coat. Lift out coated cardoons 2 at a time, letting excess drip off, then carefully drop into hot oil. When all of batch has been added, fry, turning occasionally, until golden, 2 to 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain.

Coat and fry remaining cardoons in 4 batches. (Return oil to 182°C between batches.) Season with salt.

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