Recipe courtesy of Mario Batali
1 hr 40 min
10 min
6 to 8 servings


  • 4 to 6 stalks cardoons, rinsed and dried
  • 1/2 lemon
  • Salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 1/2 cup fresh large bread crumbs ("Big Guy")
  • Extra-virgin olive oil, for frying


Using apeeler, peel the cardoons starting from the bottom of the stalk, removing the tufts and the hard external ribs. You should only be using the internal ribs, which need to be rinsed and patted dry. Remove the filaments, squeeze the lemon into a bowl of water and lay in the cardoons.Cut the cardoons into pieces as long as your thumb from the tip of the nail to your hand.

Bring 4 quarts water to rolling boil and add 2 tablespoons salt. Add the cardoons and boil until tender, about 35 minutes. Remove the cardoon pieces form the water and allow to air dry.

Meanwhile, Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 375 degrees F. The oil should remain at or around this temperature throughout the cooking process.

Once the cardoons are dry, dredge them in the flour, through the beaten egg, and, finally, through the bread crumbs. Working in batches, fry the cardoons in the oil until golden brown. Use a slotted spoon or spider to gently drop the cardoons into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished cardoons to a serving plate. Serve immediately.


Artichoke Fritters: Carciofi Fritti

Recipe courtesy of Mario Batali

Baked Cardoons: Cardi al Forno

Recipe courtesy of Mario Batali

Lamb with Cardoons: Agnello con i Cardi

Recipe courtesy of Mario Batali

Zucchini Fritti

Recipe courtesy of Ruth Rogers

Gussoni Fritti (Vegetable Fritters)

Recipe courtesy of Mario Batali

Fried Ravioli

Recipe courtesy of Emeril Lagasse

Fried Turkey

Recipe courtesy of Nealey Dozier

Fried Okra

Recipe courtesy of Jazz Smollett

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


So Much Pretty Food Here