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.
Meanwhile sauté the ham in olive oil and add the almonds, as well as a bit of water from cooking the thistles.
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.
Serve immediately from the casserole.
Servings 0