1

2

Select you artichoke. Clean them by removing the external leaves. If you use castradure artichoke you can keep stalk. If you use bigger artichoke you may need to use only the hart of it.

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4

Once the artichoke is cleaned, an oxidation process will start. In order to avoid the black colour keep the artichoke in a citric solution ( water and lemon juice or water and vitamin c )

5

Select a fresh grey mullet. Clean it and fillet it off

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7

Carefully remove the belly and the fish bones. In order to avoid any anisakiasis infection or contamination you should frozen the product after the cleaning process ideally under vaccum process

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9

Carefully slice the fillet and allocate the slice in a selected serving plate

10

Dress the fish by squeezing half orange on it and add olive oil. You can use a pinch of salt as well if you like

11

Prepare some orang segment

12

Slice your botarga with a potatoes peeler. And grate some botarga as well

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14

Finely slice your artichoke. Dress they with salt, olive oil, lemon or orang juice and the grated botarga

15

Add the orang segment

16

Finish with sliced botarga. The dish as been accompanied with Prosecco wine and Serprini from the colli Euganei area