MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Golden Fried Cardoon
  Categories: Vegetables, Side dish
       Yield: 4 Servings
       2 qt Water
       2 tb White vinegar
       1 lb Cardoon ribs;
            Leaves and ends trimmed.
       2 lg Egg yolks beaten with one
            Tablespoon water.
       1 lg Egg, beaten
       1 c  Dry bread crumbs
     1/4 c  Parmesan cheese; grated
            Freshly ground black pepper
            Vegetable oil for frying
            Lemon wedges
   1. In a bowl, combine the water and vinegar. Using a vegetable peeler,
   remove the tough outer strings of the cardoon ribs. Cut the ribs into
   two inch lengths, placing them in the water as you work. Drain the
   cardoon ribs and place them into a large saucepan of lightly salted
   water and boil until tender, about 30 min. Drain and pat dry, let
   2. In a shallow bowl combine the egg yolks and egg. In another bowl,
   toss the bread crumbs with the parmesan cheese, 1/2 teaspoon of salt
   and pepper. Dip the cardoon in the eggs and then dredge in the
   parmesan and crumb mixture, patting if necessary to adhere.
   3. In a medium skillet, heat 1/2 inch of vegetable oil over moderately
   high heat. When the oil is very hot, add the cardoon, five or six
   pieces at a time, and fry until golden brown, about 1 1/2 minutes per
   4. Sprinkle lightly with salt and pepper and serve hot with lemon
   Roy Olsen