100 g chopped Serrano ham
60 g peeled and sliced almonds
4 branches of thistles
the juice of half a lemon
olive oil
salt
1
Remove the thorns of the thistle with cold water. Peel them by removing the strands and split into pieces of about two centimeters. Put them to cook in a casserole covered with water over low heat, for about half an hour, with a pinch of salt and lemon juice.
2
Meanwhile sauté the ham in olive oil and add the almonds, as well as a bit of water from cooking the thistles.
3
Leave on the stove for a few minutes and add to the casserole with the thistles. Once all the components are together bring everything to a boil.
4
Serve immediately from the casserole.
Ingredients
100 g chopped Serrano ham
60 g peeled and sliced almonds
4 branches of thistles
the juice of half a lemon
olive oil
salt
