Breadcrumbed cardoons

I had never cooked cardoons until given many. I made two versions: breadcrumbed and BAKED CARDOONS WITH BÉCHAMEL, on the blog. Delicious and crisp with an artichoke-like flavour. A shame I had not cooked them sooner.

INGREDIENTS

CARDOONS

EGGS

SEMOLINA FLOUR

BREADCRUMBS

SALT

1 LEMON

GROUNDNUT OIL

I trim tips and base and separate the stalks.

I cut into pieces and remove all strings from the surface.

I put in cold water with lemon juice to prevent browning.

I boil in salted water until tender, then drain and dry on kitchen paper.

I beat the eggs with a fork and flour the cardoons.

I dip in egg.

Then coat in breadcrumbs.

I heat groundnut oil in a large pan and fry until golden.

I drain on kitchen paper, then salt.