A Classic Antipasto Recipe
Ingredients for Two Serving:
2 Ristoris Roman Style Artichokes
50g Chickpea Flour
20g Black Olive Sauce
1. Make a smooth batter with the chickpea flour, beer, curcuma and egg white.
2. Open the leaves of the artichokes and dip the flower part in the batter.
3. Fry the artichokes in plenty of vegetable oil until the batter is golden.
4. Plate up on a bed of black olives sauce.