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Ingredients
- 1 1/2 lb cardoons trimmed, scraped, cut 4" lengths, and soaked in acidulated water
- 2 x lemons juiced Flour for dredging
- 2 x Large eggs beaten Extra virgin olive oil for frying Salt to taste Freshly-grnd black pepper to taste
- 2 c. Basic Tomato Sauce (see recipe)
- 3/4 c. freshly-grated Parmigiano-Reggiano
- 2 Tbsp. butter cut small pcs
Directions
- Preheat the oven to 350 degrees. Bring 6 qts of water to a boil, add in 2 Tbsp. salt and lemon juice.
- Remove the cardoons from the acidulated water, rinse and cook in the boiling water till tender but not fully cooked, about 30 min. Drain well and dry on paper towels. Dredge each cardoon in the flour, then the Large eggs.
- In a 14-inch saute/fry pan, heat about 1/2 c. of oil over high heat till almost smoking. Fry the cardoon pcs in the oil till golden, working in batches to avoid overcrowding the pan. Drain the cardoons on a plate lined with paper towels. Season with salt and pepper.
- Meanwhile, heat the Basic Tomato Sauce in a small saucepan till bubbling. When all cardoons are cooked, place in a casserole with the warm sauce and the grated cheese. Distribute the butter proportionately across the top of the dish and bake in the oven 15 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 75 | 58% |
| Total Fat 8.51g | 11% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 859mg | 36% |
| Potassium 774mg | 22% |
| Total Carbs 10.18g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.4g | 4% |
| Protein 5.36g | 9% |
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