Friday, May 11, 2012


In the past weeks I discovered the golden thistle plant :) I tried three different recipes with it and I guess my favourite one will be this one (Click here for the golden thistle recipe with chicken); it is delicious! 

I notice that I have not posted the other recipe with golden thistle yet but it will be here soon!

Ingredients (serves 4 – 5)
1 kg golden thistle, washed and drained. Cut roughly into 2 – 3 pieces
1 onion, cubed
300 gr. Lambs meat, cubed
2 – 3 spoons of olive oil
1.5 – 2 glasses of warm water
For the liaison
1 egg yolk
1 spoon of flour
The juice of 1 lemon(you may consider adding more or less than this amount depending on how much you like sour)

  1. Take the meat to the pressure cooker and saute it on high heat. When the colour turns a bit and the meat sticks to the cooker, add the olive oil and mix; cook the meat a few minutes more until it releases some water and soaks that water back again.
  2. Add the onion and sauté 2 – 3 minutes more.
  3. Add the golden thistle and saute for 2 minutes more.
  4. Add the warm water and close the lid and pressure-cook it for 10 minutes.
  5. In the meantime, prepare the creamy sauce: whisk the liaison until the flour dissolves well.
  6. When the golden thistle is cooked, take a soup ladle of the water in the pressure-cooker and mix it fast into the liaison. After that, pour the liaison into the pressure cooker and mix. Cook for 2 – 3 minutes more until the smell of the flour disappears. Add salt, mix and serve.

Step 2
Step 4




  1. Being in the United States, I was unfamiliar with golden thistle! When I looked it up I see not a thistle at all, but a member of the Chicory family. I will have to try this recipe substituting chicory then. Thanks for sharing! Adore your blog! Found you through my friend Sandra, Wildcraft Diva :) xx

  2. Hi there!

    Thanks for visiting my blog and even leaving a comment! wow!!! :))) I should also thank Sandra :)

    Actually sometimes I am not really very sure if I pick the right term in English for these plants. I have this culinary book on edible plants with Turkish-English terms, but there they state a few different terms for one plant. I think this one is also called common golden thiste or spanish oyster plant (

    Anyway, I am not really sure if this plant is a member of chicory family. In any case, if you'd like to substitute it with chicory (why not?) I would suggest to cook the chicory in fewer minutes because common golden thistle as I used in this recipe needs some time to get soft really!

    Hope you enjoy your meal :) xx