Crispy Fried Artichoke Chips with Cheese or Bottarga

Method

1. Clean the artichokes: remove the toughest outer leaves, cut off the tip, peel the stem, and cut in half. Remove any inner fuzz if present.
2. Slice the artichokes very thinly, almost transparent, using the thickness of your fingers as a guide.
3. Soak the slices in water for about 5 minutes to moisten them. If soaking longer, add lemon juice.
4. Mix rice flour and all-purpose flour in equal parts (or use only rice flour for a gluten-free version).
5. Dredge the wet artichoke slices in the flour mixture, making sure they are well coated.
6. Heat peanut oil to 180°C (350°F).
7. Fry the artichokes in small batches, stirring occasionally, until golden and crispy.
8. Drain on paper towels to remove excess oil.
9. While hot, season: for the cheese version, grate pecorino or parmigiano over the chips and sprinkle with fresh mentuccia leaves. For the bottarga version, grate bottarga over the chips.