Clean the "gobbi" or cardoon taking away the harder ribs,
make some pieces 6/7 centimetres long, put them in slightly sour water
with lemon. Boil them in salted water, drain and dry them.
Prepare a batter with egg, salt, flour and water.
Dip the pieces of "gobbo" or cardoon in the batter and fry
them in abundant oil.
Text Tebaldo Lorini
Translated by Gianna Toni