Aurora Catering's

 Cardo
(Cardoon)

Yield - 2 inch hotel pan

Ingredients

8 - 9 LBS CARDOON (Italian Celery)
WATER FOR BOILING
6 LEMONS (Cut in half and the seeds removed)
6 LARGE EGGS (Beaten)
6 CUPS WHITE FLOUR
2 TSP WHITE PEPPER
3 TBSP LEMON PEPPER SEASONINGS
OIL FOR FRYING

Method
Break the stalks from the bottom, use a potato peeler and trim off the strings that run along the outside of the celery. Use a 20 quart stock pot and over high heat add the water and lemons, bring the water to boil and add the cardoon. Boil for 10 - 15 minutes or until the celery is tender. Remove the celery and allow to cool. Cut the cardoon into 1 -1/2 long pieces and refrigerate.

Fill a 10 quart Dutch oven about 1/2 full of oil, raise the temperature of the oil to 350F. In a wide bowl mix the flour, white pepper and lemon pepper seasonings. Dip the cardoon in the egg batter then dredge the celery through the flour. Shake off the excess batter and deep fry the celery until golden brown. Remove and allow the fried vegetable to drain on a paper towel. Fry the celery in small batches and continue until done.

Plate Presentation
Serve in a standard chafer setup.

Chef's Notes:

Cardo taste very much like a cross between and artichoke and celery. This is a traditional dish served on St. Joseph Day Altars.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.