In Piedmont, cardoons are served with bagna cauda (from the Italian bagno caldo, meaning “hot bath”), a dip made with butter, garlic, and anchovies. Neapolitan cooks use them in soup. Cardoons grow wild in some parts of California and are considered a nuisance by those who don’t know how good they are to eat. Crispy outside and creamy within, these sticks of fried cardoons make a fine appetizer or side dish. You can also prepare asparagus this way.

Serves 4 to 6

INGREDIENTS

• 2 large eggs, beaten
• Salt and freshly ground pepper
• ½ cup unbleached all-purpose flour
• 1 cup plain dry bread crumbs
• ½ bunch cardoons (about 10 ounces), prepared and boiled
• Olive or vegetable oil for frying

INSTRUCTIONS

1. In a shallow bowl, beat the eggs with salt and pepper to taste.
2. Spread the flour out on a small plate.
3. Spread the bread crumbs out on another plate.
4. Cut the cardoons into 3-inch lengths and place them in the lemon water to prevent discoloration.
5. Drain the cardoons and add them to the boiling water. Cook until tender when pierced with a knife, approximately 15 to 30 minutes.
6. Roll the cardoons in the flour, dip them in the egg, and then roll them in the crumbs.
7. Place the cardoons on a wire rack set over a baking sheet and let dry for at least 30 minutes. (The cardoons can be prepared up to this point several hours ahead of time and refrigerated.)
8. Heat about 1 inch of oil in a deep heavy saucepan over medium-high heat until the temperature reaches 370°F on a deep-fry thermometer; a bit of the bread crumbs should sizzle rapidly when dropped into the pan.
9. Carefully add some of the cardoons to the oil; do not crowd the pan.
10. Fry the pieces until nicely browned, turning once, about 4 minutes.
11. Remove with a slotted spoon and drain on paper towels.
12. Repeat with the remaining cardoons.
13. Sprinkle with salt and serve hot.

SERVING SUGGESTIONS:

1. Appetizer: Serve the fried cardoons as a delightful appetizer before a meal. Arrange them on a platter and serve with a dipping sauce like aioli, marinara sauce, or a tangy yogurt dip.
2. Side Dish: Pair the fried cardoons with your favorite main dishes. They make a tasty and unique side dish for roasted meats, grilled fish, or chicken. Serve them alongside a fresh salad or roasted vegetables for a complete meal.
3. Tapas or Antipasto Platter: Include the fried cardoons as part of a tapas or antipasto platter. Serve them alongside other bite-sized treats such as olives, cured meats, cheeses, and marinated vegetables. It’s a great option for entertaining guests or a casual gathering.
4. Sandwich Filling: Use the fried cardoons as a delicious filling for sandwiches or wraps. Add them to a panini with cheese, roasted peppers, and your favorite condiments for a flavorful and satisfying sandwich option.
5. Topping for Salads: Chop the fried cardoons into smaller pieces and sprinkle them over salads for added crunch and flavor. They can be a unique and tasty addition to green salads, grain bowls, or even pasta salads.