بانيل مع الماينويز بالليمون والخرشوف

Italian 15 Mins Prep · 25 Mins Cook

1. To make the panelle, line a baking tray with baking paper
2. Combine the chickpea flour, water and salt together in a medium-sized pot over a low heat and whisk together until completely smooth.
3. Increase the heat to a medium-low and continue to whisk the mixture until it thickens and pulls away from the sides of the pot, approx. 10-15 minutes.
4. Pour the mixture onto the lined baking tray, and quickly and evenly spread the mixture out until it’s about 3mm thick.
5. Once the mixture has cooled completely, use a sharp knife and cut into 5cm squares.
6. Turn the squares upside down and set aside to dry for about 2 hours or until they’ve formed a skin on the surface (this will help it crisp up when frying).
7. To make the aioli, first finely grate the garlic clove and finely chop the lemon preserve. Combine these with the mayonnaise in a small bowl and adjust the seasoning if necessary.
8. Pour into a piping bag and cut the tip off. Set aside.
9. Cut the artichokes into bite-sized pieces and set aside.
10. Heat up a deep fat fryer or large pot of oil to 170°C, and fry the panelle squares until golden and crisp, approx. 2-3 minutes, and drain on paper towels.
11. To serve, pipe a dollop of aioli in the centre of the panelle, top with the artichoke and sprinkle over some chopped parsley.

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