1. trim the hard roots and leaves of the perennials. Rinse and thinly peel the stems, pulling off the strings. Cut the stems into pieces three to four inches long. Make and drain in lightly salted water for 20 min. Save the cooking water.
Heat a tablespoon of olive oil and roast the almond kernels until they are lightly browned. Then put them on a plate.
Remove the skin from the onion and garlic and dice them, then sauté them in the remaining olive oil in a frying pan with high sides until soft. Sprinkle and fold in the flour, sauté briefly.
Stir in cardoons and half of the almond kernels. Add a quart of vegetable cooking water and cook gently, stirring, for five minutes. Season with salt and juice of one lemon. Sprinkle the remaining almond kernels.
and drink a chilled dry white wine.