Wash the thistles thoroughly and remove the outer
layer or any leaves. Cut the stems into pieces approximately 3
centimetres long and put them in water with a little bit of
squeezed lemon juice so that they don't blacken.
As for the artichokes, remove the outer,
tougher leaves and cut them up so that all you're left with is the heart
(the lighter green part in the middle).
Put the artichoke hearts
in water with lemon too.
In separate saucepans put water with salt to boil, in the saucepan for
the thistles, add a spoonful of flour too.
When the water is boiling add the artichokes and the thistles to their
separate saucepans (thistles in the saucepan with flour) and allow them
20 minutes will be enough for the artichokes, but the thistles will need
a little bit longer, dependiong on how hard they are of course. You
should keep testing them until they are soft enough for your taste.
Once both vegetables are
cooked pour away the boilong water and replace it with cold water to
cool them down and drain well.
In a saucepan, with 4 spoonfuls of olive oil, lightly fry the garlic
cloves, before they golden add the ham, diced or in thin strips, and the
thistles and the artichoke hearts.
Sautée for a couple of minutes and then
it is ready to serve.