Baked Cardy

Cut away the root base and, if desired, any remaining leaves of the cardy. Pull off coarse fibers. Cut the stems into pieces about ten centimeters long. Bring water with the juice of one lemon to a boil in a saucepan, soften the cardy in it, pour off into a sieve and drain.

Put the flour in a shallow baking dish or in a deep plate, turn the cardy in it to the other side. Beat the eggs in a shallow baking bowl, season with salt and pepper. Turn the floured vegetable bites in batches in the egg to the other side just before baking. Heat the olive oil in a pan and bake the cardy in it until golden on both sides.

Tip: These cardy can serve as an appetizer to a main course or as an entrée.

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