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1
Using apeeler, peel the cardoons starting from the bottom of the stalk, removing the tufts and the hard external ribs.
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2
You should only be using the internal ribs, which need to be rinsed and patted dry.
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3
Remove the filaments, squeeze the lemon into a bowl of water and lay in the cardoons.Cut the cardoons into pieces as long as your thumb from the tip of the nail to your hand.
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4
Bring 4 quarts water to rolling boil and add 2 tablespoons salt.
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5
Add the cardoons and boil until tender, about 35 minutes.
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6
Remove the cardoon pieces form the water and allow to air dry.
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7
Meanwhile, Fill a deep pot no more than halfway with extra-virgin olive oil.
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8
Heat oil over medium-high heat until it reaches a temperature of 360 to 375 degrees F. The oil should remain at or around this temperature throughout the cooking process.
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9
Once the cardoons are dry, dredge them in the flour, through the beaten egg, and, finally, through the bread crumbs.
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10
Working in batches, fry the cardoons in the oil until golden brown.
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11
Use a slotted spoon or spider to gently drop the cardoons into the oil, being careful not to splatter the hot oil.
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12
Using the same spoon or spider, remove the finished cardoons to a serving plate.
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13
Serve immediately.
