Cardoons with pine nut sauce

Remove the fibrous part of thistles, cut them into pieces and cook them in salted water; drain well. Toss them in flour and FRY in plenty of hot oil. Keep them aside on paper towels. Brown the chopped onion in the oil used for the cardi, Thistles, potatoes cut into disks and loose nut in half a litre of hot water. Fry the bread in a little oil, break it into small pieces with pine nuts and combine it with sauce, then cook over low heat just enough for the potatoes to be keep.