Chickpea focaccia with ham and artichokes


Chickpea flour-fine salt-black pepper-extra virgin olive oil-morelli artichokes, mustard-lemon juice-red onions-Tuscan Ham DOP-red vinegar-granulated sugar


Clean the onions and stew them with oil and water in a pan with the addition of red vinegar and sugar until they are soft. Cool and mix with water, extra virgin olive oil and chickpea flour to obtain a semi-liquid batter. Clean the artichokes, cut them fine and marinate them in a citronette with oil, mustard and lemon juice. Arrange the chickpeas in a non-stick pan with a little oil, browning them on both sides. Serve on a plate with artichokes on top and plenty of DOP Tuscan Ham.