Cardoon with Codfish

Directions

1. Carefully peel tough outer leaves and chop cardoon.
2. Cook cardoon in plenty of boiling water for about 30 minutes.
3. Drain well.
4. Peel and chop garlic.
5. Heat plenty of oil in a skillet and sauté garlic.
6. Add cardoon to pan with garlic and sauté briefly.
7. Sprinkle flour and mix.
8. Whisk in milk and continue to stir and cook until sauce thickens.
9. Shred cod and add to the cardoon mixture.
10. Chop almonds and add to mixture.
11. Simmer for about 2-3 minutes.
12. Season with salt.
13. To serve, arrange with quail eggs and dust with ground chili powder, if desired.