• Heat water in a large pot over medium high heat and add a generous amount of salt. Let it come to a boil.
• While the water is boiling, prep and cut the cardoons: Remove any leaves on the stalks and cut about 2-3 inches off the top and bottom of the cardoon bunch. Separate the stalks, and slice off any small thorns on the the edges of each stalk. The rounded side of each stalk has a layer of skin that’s chewy and tough. Use a sharp knife or a vegetable peeler to peel it off. Cut the stalks into 2-3 inch pieces.
• Add the cardoons into the boiling water and boil for 30 minutes until tender.
• Drain and rinse. Remove as much moisture from the cardoons with a kitchen towel or paper towels.
• Whisk together the eggs in a bowl.
• In a separate bowl, stir together almond flour, onion powder, garlic powder, salt, and pepper. Add grated parmesan, if using.
• Dredge the cardoon pieces in the egg wash. Shake off the excess and press into the almond flour mixture. Transfer to a plate and repeat with the rest of the cardoon pieces.

Air Fryer Method

• Preheat air fryer to 400 degrees F, and spray the tray or basket with cooking spray.
• Arrange the breaded cardoons in a single layer on the air fryer tray or basket without touching each other (you may need to cook in 2-3 batches).
• Spray the cardoons with cooking spray, then cook in the air fryer for 10-12 minutes until golden and crispy, flipping them halfway through.
• Enjoy warm with marinara sauce, or just on their own.

Oven Method

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
• Arrange the breaded cardoons in a single layer on the baking sheet without touching each other.
• Spray the cardoons with cooking spray, then bake for 20-25 minutes until they are golden and crispy - flipping them halfway through.
• Enjoy warm with marinara sauce, or just on their own.