Rinse the cardoons, remove the stringy parts and cut into chunks. Bring a large pot of water to the boil, add a generous pinch of salt and and cook the cardoons for about 45 minutes.

When they are soft and they can be easily pierced with a knife, drain them well and cool them down under cold water. This will avoid them turning green.

Pat them dry with some kitchen paper and dust them with flour, then set them aside.

Chop finely the garlic and pour a few tablespoons of extra virgin olive oil in a pan: sauté briefly the garlic then add the cardoons. Brown them on each side and season with salt and pepper.

Beat the eggs with salt and pepper and pour them over the cardoons: stir roughly to thicken the eggs to a scrambled egg texture and serve the cardoons.