Cardos a la Española (Thistle Spanish-Style)

Ingredients

• cardos (cardoons)
• tocino (salt pork)
• lemon juice
• olive oil
• garlic
• flour

Instructions

1. Clean the cardoons well and cut them into pieces. Blanch them in boiling water, then rinse thoroughly with cold water.
2. Place the blanched cardoons in a pot with fresh boiling water, salt pork slices, and lemon juice. Cook until the cardoons are tender.
3. Drain all the cooking liquid from the pot. In a separate pan, heat olive oil with garlic cloves, then remove the garlic. Make a sauce using the toasted flour and combine it with the cardoons.