Put the chickpea flour in a bowl and pour the water flush with a whisk to avoid lumps.
Add salt, pepper, minced rosemary and oil.
Let it rest for at least 4 hours.
Meanwhile thinly slice the onion and let it stew in a pan over low heat with a spoonful of oil, add the artichoke hearts, when they are soft take them from the pan and cut into 4 parts.
Turn on the oven at 250 ° C, grease a 30 cm aluminium pan, pour the batter and arrange the artichokes and onion uniformly, bake and cook for 20 minutes. Remove from the oven cut into wedges and serve.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”
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