1 Cardoon
Juice of 1 Lemon
1 Large Egg, Beaten
180 G (6 oz) 1 1/2 Cups Dried Fine Breadcrumbs
60 g (2 oz) 4 Tbsp Unsalted Butter
4 Tbsp Extra-Virgin Olive Oil
Salt And Pepper
Juice of 1 Lemon
1 Large Egg, Beaten
180 G (6 oz) 1 1/2 Cups Dried Fine Breadcrumbs
60 g (2 oz) 4 Tbsp Unsalted Butter
4 Tbsp Extra-Virgin Olive Oil
Salt And Pepper
method
1. Strip off and discard the base, leaves and spiny outer stalks of the cardoon.
2. Detach the stalks and cut them into pieces about 9 cm (3 in) long and immerse them in a large bowl of water acidulated with the lemon juice. Beat the egg with salt and pepper in a deep dish.
3. Drain the cardoons and pat dry then coat them in the beaten egg, and roll them in the breadcrumbs to coat well.
4. Heat the butter and oil in a nonstick pan, add the cardoons and cook over a low heat for a few minutes, turning them once, until golden and barely tender.
5. Drain on a paper towel and serve immediately.
2. Detach the stalks and cut them into pieces about 9 cm (3 in) long and immerse them in a large bowl of water acidulated with the lemon juice. Beat the egg with salt and pepper in a deep dish.
3. Drain the cardoons and pat dry then coat them in the beaten egg, and roll them in the breadcrumbs to coat well.
4. Heat the butter and oil in a nonstick pan, add the cardoons and cook over a low heat for a few minutes, turning them once, until golden and barely tender.
5. Drain on a paper towel and serve immediately.
serving amount
serves 6
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