INGREDIENTS

• 100 gr of octopus
• 20 gr of raw artichoke
• 10 gr of grated lemon
• 10 gr of black olives
• Roquette
• 40 cl of lemon juice
• 10 cl of honey
• 10 cl of liquid smoke
• 60 cl of olive oil
• 2 gr of tandoori
• Salt and pepper

SOCCA
• 200 gr of chickpea flour
• 200 gr of water
• 200 gr of olive oil
• 1 egg

SERVINGS
• Recipe for one serving
• Difficulty: ♦

PREPARATION

Cook the octopus in a court-bouillon for 20 minutes, drain, press it and roll it in tandoori. Keep in the fridge.

Prepare the socca, by mixing the flour, water, olive oil and egg. Cook in the oven. Reserve.

Prepare the artichoke, slice it and season it with the vinaigrette. Plate up the dish.