Cardoons (closely related to artichokes) are a beloved winter vegetable in Sicily, known for their slightly bitter taste and hearty texture. Once you strip away their tough outer strings and boil them until tender, they’re transformed by a light flour, egg and breadcrumb coating, then fried in hot olive oil until crisp and irresistible. A classic Sicilian antipasto or side dish that celebrates simple, earthy flavors with a satisfying crunch.
Fried Cardoons (Cardi Fritti)
Ingredients
- Fresh cardoons (about 1–2 bunches)
- Juice of 1 lemon
- Salt, to taste
- All-purpose flour, for dusting
- 2–3 eggs, beaten
- Breadcrumbs, for coating
- Extra virgin olive oil, for frying
Instructions
- Remove the tough strings from the cardoons using a knife or peeler. Cut into pieces about 4–5 inches (12 cm) long.
- Drizzle with lemon juice to prevent discoloration.
- Bring a pot of salted water to a boil and cook the cardoons for 30–60 minutes, depending on their size, until tender. Drain thoroughly.
- Once cool, dust the cardoons lightly with flour, dip them in beaten egg and coat them with breadcrumbs.
- Heat a generous amount of extra virgin olive oil in a nonstick pan over medium-high heat. Fry the cardoons until golden and crispy on all sides.
- Drain on paper towels and serve hot.
Grandma & Aunties’ Kitchen Wisdom:
«the key to perfectly fried cardoons? Make sure they’re well-drained after boiling, so they don’t splatter in the hot oil. And don’t rush — a slow, even fry gives the best crunch!»
