Chickpea Farinata with Artichokes

Method5 steps · about 5 hr 30 min

1. 1

   Step 1: Whisk the chickpea flour (300 g) with some of the room-temperature water (900 g), then gradually add the rest until smooth and liquid.

   Uses 300 g chickpea flour · 900 g water

2. 2

   Step 2: Cover and let the batter rest at room temperature for 5–10 hours, stirring occasionally. Skim off all foam from the surface.

   Rest farinata batter · 300 minUses 300 g chickpea flour whisked smoothly with 900 g water

3. 3

   Step 3: Whisk the measured batter oil (20 g) and salt (10 g) into the rested skimmed mixture. Drain the oil-packed artichokes well and cut into wedges or halves.

   Uses 20 g extra virgin olive oil · 10 g fine salt · 300 g artichokes in oil · chickpea batter rested 5–10 hours and surface foam skimmed

4. 4

   Step 4: Grease three 32 cm (12.5 inch) trays generously with separate olive oil. Divide the batter and prepared artichokes evenly among the trays.

   Uses Extra virgin olive oil to taste · rested batter mixed with 20 g olive oil and 10 g salt · 300 g oil-packed artichokes drained and cut into wedges or halves

5. 5

   Step 5: Add some thyme leaves. Bake in a preheated conventional oven at 250°C (482°F) for 10 minutes on the lowest shelf, then move to an upper shelf and bake for another 10 minutes until browned. Top with torn mozzarella (300 g), remaining thyme, marjoram (to taste) and black pepper (to taste) and serve.

   Bake farinata, move shelf after10 minutes · 20 minUses 300 g mozzarella · Black pepper to taste · Thyme to taste · Marjoram to taste · one third of batter/artichokes in each oiled 32 cm tray