Thistles with almond sauce

Drain the cardoons and rinse them well to remove all the liquid.

Put them in a pot to heat with water over medium heat.

In a small frying pan, fried egg size, put a splash of olive oil (maybe twice as much would suit you better, I make a very restrained use of oil) and add the garlic to fry them, stirring so they don't burn.

When done, remove the frying pan from the heat and add the flour, stir well to integrate and to avoid lumps (it is important to remove the frying pan from the heat so that the flour does not burn).

Put the contents of the frying pan into the pot where the cardoons are, and add the ground almonds at the same time. Let it all cook together for a while.

The time will depend a little on you. The almond sauce will thicken the thistle broth... I personally like it to be creamy, like a bechamel sauce. If you like it lighter, you will only have to add more water and integrate the sauce.

also fits very well with serrano ham, so as a TIP I would say to poach some diced ham and add it on top ... That will be my next one. I have also been recommended to add some whole toasted almonds on top of this dish, it adds more flavor and a crunchy touch... so here you have another TIP

Taking into account the above, we have a dish of about 165 Kcal, and I can assure you that it is very beautiful and delicious.