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Cardoons Recipe

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This recipe for Cardoons, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Marotta
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Fresh Cardoons (common name is burdock) you can find this in the spring and around Thanksgiving time. Stores will carry the domestic variety or you can find it in the wild. You only use the stalk. It looks like a really ugly stalk of celery. It's Italian - what can I say??
Italian bread crumbs
Garlic powder
Parmesan Cheese
Eggs.

Directions:
Directions:
Clean Cardoons and cut into 3 inch pieces. Par-boil the cardoons till they are fork tender. Drain and let cool. You can keep them in the frig this way for a week if you need to. Beat up 3 eggs for an egg wash. Mix together, 3 cups of bread crumbs, 1 cup of cheese and garlic powder. The more Italian you are the more garlic...so you have to play with it. Put the cardoons in the eggs and then roll in bread crumb mixture and fry in a skillet with oil. Brown on both sides and drain on a paper towel. Shake a little salt over them after they are fried.

Number Of Servings:
Number Of Servings:
Just depends
Preparation Time:
Preparation Time:
1 hour because of the boiling time.
Personal Notes:
Personal Notes:
Think of this as a veggie stick that carries cheese and garlic to you mouth. They are tasty little veggies. I like them served hot but Tony will eat them hot, room temp or cold. It helps to be Italian.

 

 

 

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