INGREDIENTS:
- 4 whole artichokes
- 250 grams of 00 flour
- 290 milliliters of unsweetened plant-based milk (soy, rice, oat)
- 1 sachet of baking powder for savory cakes
- 1/2 teaspoon of fine salt
- 20 grams of extra virgin olive oil
- 1/2 glass of water
- 1 splash of white wine
- 1/2 lemon
- 1 garlic clove
- Water to taste
PREPARATION:
- Before starting to clean the artichokes, my advice is to wear rubber gloves to protect your hands from any thorns and to prevent your fingernails from darkening.
- Now take your artichokes and, with a clean cut, separate the head of the artichoke from the stem.
- Then remove the outer layer of leaves until you reach the more tender layer of leaves.
If your artichokes are fresh and organic, you can save the outer leaves to prepare a detoxifying herbal tea. - Then use a knife to remove any remaining leaves at the base of each artichoke, being careful to keep the heart.
Is the heart of the artichoke the most tender part? - Now, with a firm cut, remove the tips of each artichoke, shortening them by at least 2 or 3 cm.
- Once this operation has been performed on each artichoke, take a large bowl with cold water and lemon juice; immerse the cleaned artichokes.
This step will help to "remove the bitterness" from your artichokes. - Now move on to the stems cut previously; with the help of a knife (if you are handy) or a vegetable peeler, peel the stems by removing the outer fibrous layer.
- Once cleaned, also immerse the artichoke stems in water and lemon.
- While the artichokes are soaking, take care of your pancake batter.
In a large bowl, pour in the 00 flour together with the salt, pepper, instant yeast, and unsweetened plant-based milk. - Mix all the ingredients using a hand whisk until you get a smooth mixture without lumps; set aside.
- Now take the artichokes back, drain them, and slice them finely with a sharp knife.
Do the same with the stems, slicing them into thin rounds.
Make sure to slice the artichokes finely. - Sauté the sliced artichokes in a large pan with extra virgin olive oil and a crushed clove of garlic.
- Cook over high heat for 5 minutes and then deglaze with half a glass of water and a splash of white wine.
- Once the artichokes have wilted, turn off the heat and let them cool for a minute.
- Now add the cooked artichokes to the pancake batter prepared previously and mix with a spatula until completely incorporated into the mixture.
Keep a few spoonfuls of cooked artichokes to garnish the pancakes at the end. - Clean the pan with a paper towel and place it back on the stove over medium heat.
- As soon as it has heated up again, start cooking your pancakes by placing a couple of spoonfuls each into the hot pan.
Shape the pancakes with the spoon inside the pan to make them circular. - Cook each pancake for 2-3 minutes, turning them with a spatula, until they are golden on both sides.
- Once ready, serve the pancakes hot, garnishing them with some vegetable spread (or béchamel sauce) and the remaining cooked artichokes, or for an original version, accompany them with some deli meat.