Our Food Story 16 | Artichoke Flower

A Classic Antipasto Recipe

Ingredients for Two Serving:

2 Ristoris Roman Style Artichokes
20ml Beer
50g Chickpea Flour
4g Curcuma
1 Egg
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.