At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.
1. Wash cardoons; remove and discard outer stalks. Trim thorns and stringy fibers. Cut cardoons into 2″ pieces; place in a pot of salted water with lemon juice. Bring to a simmer over medium-high heat and cook until cardoons are tender, about 30 minutes. Drain, cool, and dry with paper towels.
2. Beat eggs. Place flour in a separate bowl, add cardoons, and toss. Heat 1″ oil in a large skillet over medium-high heat. Dip a few in eggs, then drop into hot oil. Fry in batches until golden, about 6 minutes; drain. Sprinkle with parmigiano-reggiano.