Crostini with cheese, Venetian asparagus, glazed peas, and edible flowers
In combination with:
Valdobbiadene Prosecco Superiore
DOCG “52” Brut
Cut off the tip and stem of the artichokes, remove the outermost leaves until you find the softest ones, cut them in half, and rub them in the lemon.
Prepare the batter in a bowl with flour, Prosecco, and a pinch of salt, mix with a whisk until you obtain a thick, homogeneous consistency without lumps.
Pour the cut artichokes into the batter.
Heat the oil and when it reaches a temperature of 180°C, dip the artichokes a little at a time and fry them until they are golden brown.
Drain them and place them on some fried paper, sprinkle them with salt, twigs of fresh thyme, and plenty of honey.