The treasure of every land is the history of its products

Share on

Fried cardoons

Difficulty: Easy Doses: for 4 people

2 bunches of cardoons,

2 eggs,

½ litre of oil for frying,

100 g of type 00 flour,

the juice of 1 lemon,



As the cardoon (of which the ribs are eaten) comes to maturity in winter, when the other vegetables are scarce, its consumption was once very frequent. The cultivation technique involves the practice of bleaching, carried out either by raising the soil up to two-thirds of the plant, or by wrapping it, after binding, with straw or paper.

This content is not public. Log in to see the recipe preparation.
To add a reviewLogin
No review found Sign in to leave e review
Linked products
Vegetable products

Blave di Mortean

Vegetable products

Friulian pearl white corn

Vegetable products

Polenta corn

Vegetable products

Radìc di mont

Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe