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.
Ingredients
Directions
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.
