1lemonfileted and cut into small bite sized pieces
handful parsleychopped
salt
olive oil
Instructions
Panisse:
Bring 250 g of salted water and 100 g of butter to a boil. Separately whisk chickpea flour with 300 g of water until smooth.
Once the butter-water-gunk has boiled, whisk in the chickpea paste. Now it's time to start whisking. Continue whisking while cooking on medium-low heat for about 5 minutes until the mixture boils and becomes very thick.
Transfer into a lightly oiled (olive oil) pan and spread evenly. Cover the surface directly with clingfilm and place in the fridge to set.
Once ready to use, flip out the Panisse onto a chopping board, and cut it into squares or other desired shapes and sizes.
Aioli:
Add garlic, salt, paprika powder, and lemon to a mortar and smash the garlic until a very fine, almost creamy puree is reached. Start streaming in oils and constantly swirl to combine.
Transfer into a bowl and stream in the remaining oil while constantly whisking. You might need to add a splash of water if the mixture seems to start splitting. You can continue adding more oil depending on how thick you want the aioli. The more oil, the thicker it'll be. Adjust to taste with more salt and/or lemon juice.
Artichoke salad:
Heat sage and olive oil in a pan. Once the sage starts crisping up, add the artichokes and a bit of salt, stir and cook for 3 minutes until they get a bit of color. Add half of the sliced fennel, then the olive and chili.
Saute for 2-3 minutes longer and transfer into a bowl. Season the rest of the sliced fennel (raw one) with a bit of lemon juice and salt, mix with the artichokes, add in the lemon and parsley.