• Small or large artichokes
• Fresh juice of a lemon
• frying oil
• Crème fraîche
• Flame Basco
• Splash of white wine vinegar
• pinch of salt
• A few sprigs of parsley
• Drizzle of olive oil
• Medium hot mustard
• Lettuce heart
• Dark Chili Crunch

And so it goes:

• Cut the artichokes into wedges and remove the tough outer leaves. Scrape out the so-called “hay” with a teaspoon. Park the artichokes in lemon water until ready to fry. Fry in hot oil until crispy until golden brown.
• Mix the creme fraiche with Flame Basco, salt, a splash of olive oil and lemon juice into a creamy mixture.
• Marinate the lettuce heart with your favorite dressing (parsley, mustard, white wine vinegar, salt) for the quick & easy finish.
• Arrange the fried artichokes on the bed of Flame Basco creme fraiche and garnish with the marinated lettuce heart.
• Tip: For an extra kick - Dark Chili Crunch as a topping!🌶️