The cardone, in English known as cardoon, is a celery stalk like thistle plant, that is related to the artichoke family. The flavors are close to the artichoke as well, being that it is an earthy mellow flavor.
Fried cardone is a traditional Italian side dish that my family has always made for Thanksgiving or Christmas, and never sits around very long. The dish is unassuming but is spectacular in flavor and one of my all time favorites.
Prepping cardone to cook can be timely, but so worth it.
**To Prep you will need to blanch the vegetable; Trim all leaves, peel the stalks, cut into four-inch pieces and boil them in salted water for fifteen minutes to remove any bitterness.
1 large stalk of prepped cardone
1 cup of flour
S&P to taste
EVOO for pan frying
1. Combine flour with s&p in a bowl.
2. Heat oil in frying pan over medium heat. If it’s too hot the flour will burn too quickly.
3. Flour the prepped cardone.
4. Place as many pieces of cardone in the pan at once, adding more oil if needed.
5. Brown on all sides till tender, then remove from heat. ** Clean the frying pan between each batch with a paper towel/clean tea towel to remove the fried flour between each batch, as to not burn the flour further.