Spanish Thistle in Oil
Plant used: Centaurea Iberica
- 500 g spanish thistle stems and petioles, trimmed, washed,
- drained and coarsely chopped
- 2 cloves garlic crushed
- 2 Tablespoons each lemon juice and olive oil
Method of Preperation
- Place Spanish thistle in a pan, cover with water and boil for 5 minutes.
- Drain, allow to cool and press to remove excess water.
- Add garlic, lemon juice.
- Transfer to serving dish and add oil.
- Serve with bread as an appetizer.