Artichoke crisps and Brugge Old with lemon jam

Ingredients

Preparation

Cut the cheese into flakes with a potato peeler. Wash and chop the lemon with peel, removing the seeds. Blend it with the sugar and cook over a medium heat until it becomes a jam (106ºC). Cool.

Remove the outer leaves of the artichokes and cut the heart into slices as thin and even as possible. Heat the oil over a medium heat, coat the artichoke slices with flour and fry until golden brown. They are ready when they stop releasing bubbles into the oil, meaning that all of the water has been removed to ensure crispiness.

Assembly

Place a thin layer of jam on a plate and then intersperse artichoke crisps and Brugge shavings on top. Finish with the jam around the plate.

Notes

To make sure the artichoke is crispy and does not burn, the oil should not be too hot.

Tip

The outer leaves of the artichokes can be boiled for 5 minutes and served as an appetiser with a dressing.