Savory Artichoke Pancakes for the Lactose Intolerant

INGREDIENTS:

• 4 whole artichokes
• 250 grams of all-purpose flour
• 290 milliliters of unsweetened plant-based milk (soy, rice, or oat)
• 1 sachet of baking powder for savory cakes
• 1/2 teaspoon of fine salt
• 20 grams of extra virgin olive oil
• 1/2 glass of water
• A splash of white wine
• 1/2 lemon
• 1 clove of garlic
• Water as needed

PREPARATION:

1. Before starting to clean the artichokes, I recommend wearing rubber gloves to protect your hands from any spines and to prevent your nails from darkening.
2. Take your artichokes and, with a sharp cut, separate the head from the stem.
3. Remove the outermost layer of leaves until you reach the tender inner leaves.
   If your artichokes are fresh and organic, you can save the outer leaves to prepare a cleansing herbal tea.
4. Next, use a knife to remove any remaining leaves from the base of each artichoke, ensuring you preserve the heart.
   The heart of the artichoke is the most tender part.
5. Now, with a firm cut, trim off the ends of each artichoke, shortening it by at least 2–3 cm.
6. Once you’ve completed this process for each artichoke, take a large bowl filled with cold water and lemon juice and immerse the cleaned artichokes.
   This step helps to "remove the bitterness" from your artichokes.
7. Now move on to the previously trimmed stems. Using a knife (if you are skilled) or a vegetable peeler, peel the stems to remove the outer fibrous layer.
8. Once cleaned, immerse the artichoke stems in the lemon water as well
9. While the artichokes are soaking, prepare the batter for your pancakes.
   In a large bowl, combine the all-purpose flour with salt, pepper, instant baking powder, and unsweetened plant-based milk.
10. Mix all the ingredients with a whisk until you obtain a smooth, lump-free batter; set it aside.
11. Drain the artichokes, then slice them finely with a sharp knife.
    Do the same with the stems, cutting them into thin rounds.
    It’s important to slice the artichokes finely.
12. Cook over high heat for 5 minutes, then deglaze with half a glass of water and a splash of white wine.
13. Cook over high heat for 5 minutes, then deglaze with half a glass of water and a splash of white wine.
14. Once the artichokes have softened, turn off the heat and let them cool for a minute.
15. Add the cooked artichokes to the pancake batter prepared earlier and fold them in with a spatula until they are fully incorporated.
    Set aside a few spoonfuls of cooked artichokes to garnish the pancakes later.
16. Wipe the skillet clean with a paper towel and place it back on medium heat.
17. Once it’s heated again, start cooking your pancakes by dropping a couple of spoonfuls of batter onto the hot skillet for each pancake.
    Shape the pancakes into circles using the spoon while they cook in the skillet.
18. Cook each pancake for 2–3 minutes, flipping them with a spatula, until golden on both sides.
19. Once ready, serve the pancakes hot, garnished with plant-based cream cheese (or béchamel) and the remaining cooked artichokes. For a unique twist, you can also pair them with some sliced plant-based deli meat.