Fried Cardoons
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cardoons
- butter
- salt
- flour
- frying batter (pastella N. 156)
Instructions
- De-string the cardoons, boil in salted water, cut into pieces, and saute in butter with a little salt.
- Flour them, coat in batter N. 156, and fry.