Fried Cardoons

5 ingredients
makes 8 (hors d'oeuvre) servings
Only a culture that loves food could have come up with multiple techniques for cooking the cardoon—this thistle (a cousin of the artichoke that also tastes like one) with the texture of overgrown celery requires meticulous preparation. But the fact that Italians and Italian-Americans alike scour the markets for it come fall is evidence enough that it's worth it. A light coating and deep-frying really enhance the vegetable's subtle flavor.

Categories:  winter , italian , european , fall , quick , christmas , thanksgiving , vegetable ,
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Serving Size (11.76 g)
Servings 8
Amount per Serving
Calories 28.44 Calories from Fat 0.72
% Daily Value *
Total Fat 0.08g 0.94%
Saturated Fat 0.01g 0.48%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.3mg 0.1%
Total Carbohydrate 5.96g 15.9%
Dietary Fiber 0.21 g 6.75%
Sugars 0.02 g %
Protein 0.81g 12.91%
Vitamin A 0.16IU% Vitamin C 0.0mg%
Calcium 1.28mg% Iron 0.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, a