Cooking Method
Clean each SAPORALIA artichoke; carefully remove the outer leaves, thorns, and the inner fuzzy choke. Trim the base with a paring knife until you are left with only the heart.
Marinate the SAPORALIA artichoke hearts in a bowl with 6 tablespoons of LIMMI lemon juice and water. Get ready to make the batter.
Mix both flours, add salt, sparkling water, and beat it with a whip to obtain a smooth, elastic batter.
Remove the SAPORALIA artichoke hearts from the marinade, dry them with paper towels and dunk them in the batter.
Pan fry the artichokes in hot SAPORALIA TRUFFLE OIL. Once golden on both sides, take them out of the oil with a skimmer, and lay them on absorbent paper. Serve hot, drizzled with LIMMI lemon juice and SAPORALIA artichoke and truffle sauce to taste.
