Ingredients

• 100 g sparkling water
• 60 g pecorino cheese
• 50 g rice flour
• 40 g rocket
• 25 g flour 00
• 20 g peeled hazelnuts
• 7 pcs artichokes
• 2 pcs egg yolks
• lemon
• seed oil

For the recipe of artichoke triptych, peel the artichokes, cut them into wedges and dip them gradually in water acidulated with the juice of 1 imone. Cook 3 in a pan with olive oil, salt and 1 ladle of broth for 15-20 minutes. Blend and sift them, obtaining a cream. Prepare a mayonnaise, blending the yolks with 1 teaspoon of mustard, 1 teaspoon of lemon juice, a pinch of salt and freshly ground pepper and adding 140 g of seed oil. Mix the mayonnaise with the artichoke cream. Prepare a batter with rice flour, 00 flour and sparkling water. Plunge the cloves of 2 artichokes into the batter and fry them in abundant hot oil for 3 minutes. Drain on kitchen paper and add salt. Serve them with raw artichokes, mayonnaise, rocket, chopped hazelnuts and pecorino flakes.

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