Golden Fried Cardoon

• 2 quarts water
• 2 tablespoons white vinegar
• 4 large cardoon ribs (1 pound), ends and leaves trimmed
• 2 large egg yolks beaten with 1 tablespoon water
• 1 large egg, beaten
• 1 cup homemade dry bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground pepper
• Vegetable oil, for frying
• Lemon wedges

1. In a bowl, combine the water and vinegar. Using a vegetable peeler, remove the tough outer strings of the cardoon ribs. Cut the ribs into 2-inch lengths, adding them to the vinegar water as you work. Drain the cardoon ribs, transfer them to a large saucepan of lightly salted water and boil until very tender, about 30 minutes. Drain and pat dry; let cool.
2. In a shallow bowl, combine the egg yolks and egg. In another bowl, toss the crumbs with the Parmesan, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Dip the cardoon in the eggs, then dredge in the crumbs, pressing to help them adhere. Shake off any excess and set the cardoon on a wax paper-lined tray.
3. In a medium skillet, heat 1/2 inch of vegetable oil over moderately high heat. When the oil is very hot, add the cardoon, 5 or 6 pieces at a time, and fry until golden and crisp, about 1 1/2 minutes per side. Transfer the cardoon to a wire rack set over a baking sheet. Sprinkle lightly with salt and serve hot or at room temperature with lemon wedges.

water, white vinegar, egg yolks, egg, bread crumbs, freshly grated parmesan cheese, salt, vegetable oil, lemon wedges

Taken from www.myrecipes.com/recipe/golden-fried-cardoon (may not work)