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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
  • 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.

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