Pan-Cooked Cardoons
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cardoons (cardi, called gobbi)
- flour
- olive oil
- salt
- pepper
- eggs
Instructions
- Clean the cardoons of their outer fibers, then half-cook in salted water and refresh in cold water so they stay pale.
- Cut into pieces and flour them.
- Fry in bubbling oil; season with salt and pepper.
- Once browned on both sides, pour in the beaten eggs.