Burdocks (cardoones) Fritto

This is a traditional Sicilian-American food served often on St. Joseph’s Day. The burdock is an edible weed often seen on the side of the road (now available cleaned up in groceries), but after careful treatment; few can resist the wonderful taste.

This recipe was submitted by Barbara Palmeri who makes this every St. Jospeh’s Day for parties she often hosts or helps to host.


  • several bunches of stalks of burdock (think celery stalks)
  • salt and pepper
  • 2-3 beaten eggs
  • 1 cup of breadcrumbs
  • 1/2 cup Parmigiano Reggiano or Romano cheese
  • 1/3-1/2 cup Extra virgin olive oil (EVOO)


Prepare burdocks by first removing excess leaves, roots and rough parts of the stalks.

Soak burdock in salted cold water for 1/2 hour. Rinse with cold water. Scrub with vegetable brush and remove “strings” from outer part of the stalks.

Boil in salted water for about 10 minutes or until tender. Avoid overcooking or stalks will be mushy. The younger the plant, the shorter the boiling time.

Prepare 2 dishes; one with beaten eggs, salt and pepper to taste; the other with a mixture of the breadcrumbs and cheese. Bread the stalks individually or in groups of 3 or 4 pieces.

Pre- heat pan and add EVOO.  Fry burdocks to golden brown Remove from pan and dry on paper towel.

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