45 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: January, February, March, November, December
Ingredients for 5 portions
Ingredients for portions/units
Thistle 1.0 kg
Lemon 0.5 kg
Garlic, bulb 2.0 ud
Serrano ham 0.3 kg
Eggs 5.0 ud
Plain flour 0.01 kg
Water 0.25 l
Bones 0.075 kg
Onion 0.025 kg
Carrots 0.013 kg
Green leek 0.125 ud

For the thistles:

  • Clean and peel the thistles.
  • Cook in boiling water with some lemon juice and salt.
  • Once cooked, cut into 4 or 5 cm length.

For the stock:

For the garnish:

  • Chop and toast half of the almonds.
  • Cut the garlic into brunoise.
  • Finely chop the chives.
  • Dice the ham.
  • Boil the eggs, rinse and peel, and set aside the yolks.


  • In a pan, fry the garlic in olive oil and add the diced ham.
  • Add the thistles, cover the pan and let cook over a low heat for 2 minutes.
  • Sprinkle the flour, dilute in the oil and cover with the white stock.
  • Once it boils, add the cooked yolks and the almonds.
  • Let boil for 5 minutes. Add salt as needed.
  • Place the thistles in a circle shape around the plate, pour over the sauce and add whole almonds.
  • Sprinkle with chopped chives to decorate.
Nutritional information (1 portion)
Fiber 6.79 g
Saturates 8.27 g
Monounsaturated fatty acids 26.66 g
Polyunsaturated fatty acids 6.08 g
Cholesterol 271.68 mg
Calcium 319.34 mg
Iron 6.63 mg
Zinc 2.54 mg
Vitamin A 179.6 ug
Vitamin C 44.71 g
Folic acid 93.51 ug
Salt (Sodium) 1313.1 mg
Sugars 10.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.