Ingredients

Cardoons

• 2 cups olive oil, for frying
• 24 stalks of cardoons, cleaned, boiled and dried

Filling

• 4 salt-packed anchovies, rinsed, boned, scaled and minced
• 1/2 cup fresh goat milk ricotta
• 1/4 cup fresh pecorino, grated
• 1/3 cup chopped fresh parsley, mint and marjoram
• Pepperoncini, chopped, to taste
• 1 lemon, grated zest only

Assembly

• 1/2 cup flour, seasoned with salt and pepper
• 1 cup egg whites
•     or 1 cup milk
• 2 cups freshly grated breadcrumbs
• Lemon wedges, for garnish

Description

Cardoons With Anchovies - A Recipe From Food Network Canada. Recipe Courtesy Of Mark Picone, Executive Chef, Vineland Estates Winery. Cardoons Are Thistles, With A Flavour Reminiscent Of Celery And Artichokes. To Clean Them, Remove The Thorns, Le

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