Thistle with ham from Teruel
Ingredients for 4 people:
- 2 ½ - 3 kilos of thistle.
- 150 g. diced ham, without fat.
- 8 cloves of garlic.
- 2 lemons.
- Extra virgin olive oil from Lower Aragón.
Delicioso cardo con jamón de Teruel,
Wash the thistles thoroughly in cold water and cut them into pieces of approximately 2cm.
While we're washing and cutting the thistles, put the already cut pieces in a bowl with water, flour, a few drops of olive oil and lemon to prevent the thistle from browning.
When all the thistles are cut, put them in a saucepan with boiling water to cook.
Cook well on a low heat.
When they're cooked drain them but keep the water used to cook them in to one side.
Put 4 or 5 spoonfuls of extra virgin olive oil in a frying pan and fry the finely chopped garlic, the diced ham. Then add a little flour and a cup of the water that we kept after cooking the thistles to make a light sauce.
Put the sauce over the pieces of thistle and leave everything to cook together for 5 minutes. Add salt to taste.