Cardoon in almond sauce (Cardo con salsa de almendras)

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Method

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1. Bring water to a boil in a pot with the quartered onion and the salted pork bone to flavor the water; skim off the foam from time to time.
2. Clean the cardoon stalks: remove the tough fibers and the bitter, fuzzy layer, then cut into small, even pieces.
3. Take the cooked onion out of the water and blend it with the almonds, white wine and saffron until you get a smooth sauce.
4. Boil the cardoon pieces in the pork-bone water until tender.
5. Heat olive oil in a pot, pour in the almond sauce and let it thicken slightly.
6. Add the cooked cardoon and the diced ham and simmer together for a few minutes.
7. Serve sprinkled with the chopped hard-boiled egg and fresh parsley.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Cardo con salsa de almendras (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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