Light, crisp and irresistibly golden, Sicilian Batter-Fried Cardoons are one of the island’s most cherished festive treats. Often enjoyed during the Christmas season, they bring together two hallmarks of Sicilian cooking: simple ingredients and deep, traditional flavour.

Originally part of the bustling street food culture of Catania, Palermo and Messina, fried cardoons have long stood alongside icons like pane e panelle and pane cà meusa. Their delicate sweetness - reminiscent of artichoke but gentler - pairs beautifully with the crunch of a well-risen batter.

Cardoons come into season in winter, when their flavour is at its best and their mineral-rich leaves offer a natural sense of nourishment. Preparing them requires a little patience, but the reward is a steaming platter of crisp, fragrant fritters ready to share with family and friends. The scent alone feels like a warm embrace from a Sicilian kitchen.