Cardoon a la Aragonesa - Gastronomía Aragonesa
Clean the cardoon and cut the leaves into pieces one to two centimetres thick. Put them to cook in lemon water for ten minutes and, as they become tender, keep them
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Ingredients
- 600 gr. of cardoon
- 1 lemon
- 1 ml. of oil
- 2 cloves of garlic
- 1 teaspoon chopped parsley
- 1 tablespoon of flour
- 3 ml. of cooked broth
- 2 l. From mineral water
- 75 gr. of toasted almonds
- Salt
- ground pepper
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