Cardoon Fritters with Parmesan Caper Aïoli

Name: Cardoon Fritters with Parmesan Caper Aïoli
Ingredients: 1 teaspoon grated lemon zest; 1½ teaspoons salt; 150 g (5 oz) plain flour; Lemon quarters, to serve; 175 ml (6 fl oz) beer, at room temperature; Juice of 1 lemon; 3 tablespoons olive oil; 2 free range eggs; 700 g (1 lb 9 oz) cardoons; ½ garlic clove, crushed; 100 ml (3½ fl oz) vegetable oil, plus extra for deep-frying; Juice of 2 lemons; 1 small onion, grated; 2 tablespoons superfine capers, well drained; Salt; 1 quantity of Herb Aïoli; 1 tablespoon freshly grated Parmesan cheese

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

700 g (1 lb 9 oz) cardoons
Juice of

Starter
Vegetarian

Method

Cardoons are popular in Italy and France but unfortunately not so much in the UK. The inner stalks and roots are very pleasant served like asparagus and also make excellent fritters.

Trim the cardoons, rub with a little of the lemon juice and cut into 10cm (4in) lengths. Bring a large pan of water to the boil, add the juice of 1 lemon and some salt, th