Cook the chickpeas in abundant salted water. Cut the mozzarella di bufala into small cubes and store the whey. Once cooked chickpeas, fry them with a few tablespoons of mozzarella whey and add a drizzle of extra virgin olive oil to the blades. Fry clean and sliced artichokes in hot oil. Meanwhile, cook the pasta, drain and sauté in the pan with the artichokes and lemon zest, remove from the heat and add the cubes of mozzarella. We have the chickpea cream on the plates and arrange our pasta. We finish with a round of pepper (which I have omitted because my Lorenzino does not particularly love it) and we serve! The softness of the chickpea cream, the crispy artichokes, the freshness of the mozzarella and the scent of the lemon are enhanced by a paste format that lends itself well to accepting all these sensations reproducing them on the palate with each bite.
by Big Shade.
Vegetarian
