Antonia’s Fried Cardoons

We recently filmed 90 year-old Antonia in Sicily making tagliarini with beans and during one of our filming breaks, Antonia brought out some amazing battered cardoons. Cardoons (cardi in Italian) are a giant edible thistle from the artichoke family, native to the mediterranean region. They are a striking, spiky purple in their appearance yet SO heavenly when covered in batter and fried. We just had to ask Antonia for the recipe! This recipe is for 1 kg of cardoons, but you can amend accordingly to suit your own quantities. Antonia also used this for cauliflower and the batter also work well for zucchini (both the plant and the flowers) as well as aubergines or regular globe artichokes.

Ingredients

Method

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For

6

M

I

1

kg

Cardoons

150

g

Semola flour

2

Eggs

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Notes

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