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Ingredients

• 2 quarts water
• 2 tablespoons white vinegar
• 4 large cardoon ribs (1 pound), ends and leaves trimmed
• 2 large egg yolks beaten with 1 tablespoon water
• 1 large egg, beaten
• 1 cup homemade dry bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground pepper
• Vegetable oil, for frying
• Lemon wedges

Description

Cardoons Have A Rich Artichoke Flavor With A Hint Of Lemon. My Grandmother Served Them Prepared This Way Right Alongside The Candied Yams And Turkey For Thanksgiving.

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