Natural thistles with ham

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:

• Prepare a white 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.

ASSEMBLY

• 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.