1) Clean i artichokes; cut 2 into 8 pieces and the other 2 into very thin slices. Transfer them to two bowls with water and lemon. In a pan, open the MSC certified lupine clams with 1 clove of garlic and a few sprigs of parsley, adding 1 glass of water to get more cooking liquid for then cook the fregola.
2) In a large saucepan, brown the 2 artichokes cut into 8 pieces with 1 clove garlic and extra virgin olive oil. Then add a little water, cover and cook. Add the fregola, let it flavor with the artichokes and gradually add the cooking liquid obtained from lupins until the fregola is completely cooked.
3) Pass the remaining artichokes in flour and fry them in a pan with plenty peanut oil hot until golden. Add the lupins and 1 tablespoon of chopped parsley to the cooking fregola, stirring until everything becomes creamy. Distribute the preparation on the plates, completing with the fried artichokes slightly salty. Serve hot.
Recipe created by the excutivechef Max Mariola for Kitchen in Blue (online recipe book made by MSC, a non-profit organization for sustainable fishing).
