Provolone Crisps with Lemon Artichoke Cream, Crunchy Fennel and Pistachio

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and line a baking sheet with parchment paper.

2. 2

   2. Make 8 small mounds with the shredded provolone on the baking sheet, leaving space between them, and gently flatten into thin circles. Bake at 200 °C / 400 °F for 6 to 8 minutes, until melted and golden around the edges.

3. 3

   3. Remove the baking sheet from the oven and let the provolone crisps rest for 3 minutes. Then transfer them with a spatula to a rack so they cool completely and become crisp.

4. 4

   4. Meanwhile, place the drained artichoke hearts, cream cheese, heavy cream, lemon zest, lemon juice, half of the olive oil, salt, and black pepper in a food processor or blender cup. Blend until smooth and creamy.

5. 5

   5. In a small bowl, toss the shaved fennel with the remaining olive oil, honey, and an extra pinch of salt. Mix well so the fennel is lightly dressed and glossy.

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   6. Toast the chopped pistachios in a dry skillet over medium heat for 2 minutes, stirring often, until fragrant. Remove and let them cool slightly.

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   7. To assemble, spread a spoonful of artichoke cream over each provolone crisp. Top with a small nest of dressed fennel, sprinkle with the toasted pistachios, and finish with chopped fresh chives.

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   8. Serve immediately to preserve the contrast between the crunchy cheese crisp, the silky artichoke cream, and the fresh fennel.