Southern Fried Cardoons

1. In a bowl, combine the water and vinegar.
2. Remove the tough outer strings of the cardoon ribs. Cut the ribs into 2-inch lengths, adding them to the vinegar water as you work. (You are soaking only until you’ve finished stringing and cutting all of the cardoon.)
3. Drain the cardoon ribs, transfer them to a large saucepan of lightly salted water and boil until very tender, about 30 minutes.
4. Drain water and pat the cardoon ribs dry; let cool.
5. In a shallow bowl, combine the water, egg yolks and egg.
6. In another bowl, toss the bread crumbs with the Parmesan, 1/2 teaspoon of salt and 1/8 teaspoon of fresh ground black pepper.
7. Dip the cardoon in the beaten eggs mixture, then dredge in the crumbs, pressing to help them adhere.
8. Shake off any excess and set the cardoon on a parchment or waxed paper-lined tray.
9. In a medium skillet, heat 1/2 inch of vegetable oil over moderately high heat.
10. When the oil is very hot, add the cardoon, 5 or 6 pieces at a time (don’t crowd your frying pan), and fry until golden and crisp, about 1 1/2 minutes per side.
11. Transfer the cardoon to a wire rack set over a baking sheet. (This allows them to drain and not ‘sit’ in the excess oil).
12. Sprinkle lightly with salt and pepper to taste and grated parmesan cheese.
13. Serve hot or at room temperature with lemon wedges.