Spanish Thistle in Oil

Plant used: Centaurea Iberica

Ingredients

• 500 g spanish thistle stems and petioles, trimmed, washed,
• drained and coarsely chopped
• 2 cloves garlic crushed
• salt
• 2 Tablespoons each lemon juice and olive oil
   

Method of Preperation

1. Place Spanish thistle in a pan, cover with water and boil for 5 minutes.
2. Drain, allow to cool and press to remove excess water.
3. Add garlic, lemon juice.
4. Transfer to serving dish and add oil.
5. Serve with bread as an appetizer.