Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.