Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- - 300 g of artichoke
- - 100 g of chickpea flour
- - 1 teaspoon of saffron
- - 1 teaspoon of rosemary
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Dissolve the saffron in 2-3 spoons of hot water, then mix it with cold water up to 300 ml. In a bowl mix the flour of chickpeas with the saffron water, stirring with a whisk until the batter is liquid; cover it and let it stand for 4 hours.
- Peel the Jerusalem artichokes and slice very thinly with the aid of a vegetable peeler or a mandolin, now dipping the slices in cold water so they do not blacken. Drain after a few minutes, dry thoroughly and toss with 2 tablespoons of olive oil, the chopped herb and a pinch of salt.
- Coat with parchment paper, previously soaked and squeezed, 2 round baking pans with low sides 24 cm (or a single 30 cm). Mix the artichokes with chickpea batter and pour it in the pan: the thickness should not exceed 3 mm.
- Bake at 220 ° C for about twenty minutes until a nice golden crust is formed. Before serving, let the omelettes settle for 10 minutes at room temperature.
