3 pounds cardoons, peeled and cut into two inch lengths
3 eggs, beaten
Olive or Canola oil to fry
Juice of 2 lemons
1 cup grated Parmigiano Reggiano cheese
Place the cardoons in a large pot and add 2 tablespoons of salt, bring to boil and cook for 5 minutes.
Drain, dry, dip in eggs, then dredge in flour.
Heat olive or canola oil in a sauté pan and fry them until golden brown.
Drain on absorbent paper.
Transfer to a serving dish and sprinkle with lemon juice and grated cheese.
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