Zested Spring Piadina with Crispy Artichokes and Minted Pea Smash

Introduction

Buongiorno! Today, I am bringing the vibrant spirit of the Italian mercato to your kitchen. In my garden, the lemons are heavy and fragrant, and the first peas are popping from their pods. This recipe is my vegan take on the classic Romagna street food, the piadina, but elevated with a zesty, modern soul. We take the humble flatbread and fill it with the crunch of violet artichokes and the brightness of citrus. It is simple, it is fresh, and it tastes like a sun-drenched afternoon in a Tuscan piazza.

Ingredients

• 2 cups Type 0 flour (or all-purpose)
• 1/2 cup warm water
• 3 tablespoons extra virgin olive oil (plus extra for frying)
• 1/2 teaspoon sea salt
• 2 cups fresh or frozen peas
• Handful of fresh mint leaves, torn
• Zest and juice of 2 Amalfi lemons
• 4 baby violet artichokes, cleaned and thinly sliced
• 1/2 cup raw cashews, soaked for 2 hours
• 1 clove garlic, peeled
• 1/2 teaspoon cracked black pepper
• Semolina flour for dusting

Instructions

1. In a large bowl, combine the flour and salt. Add the olive oil and warm water gradually, kneading by hand for about 10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. While the dough rests, prepare the lemon aioli. Blend the soaked cashews, the juice of one lemon, the garlic clove, and a splash of water until completely smooth. Season with salt and set aside.
3. Blanch the peas in boiling salted water for 3 minutes. Drain and mash them coarsely with a fork, mixing in the torn mint, half of the lemon zest, a tablespoon of olive oil, and a squeeze of lemon juice.
4. Dust the sliced artichokes with a little semolina flour and a pinch of salt. In a small pan, heat a shallow layer of olive oil and fry the artichoke slices until golden and crispy. Drain on paper towels.
5. Divide the piadina dough into four balls. Roll each one out on a floured surface into a thin circle about 2mm thick.
6. Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each piadina for about 2 minutes per side until bubbles form and golden brown spots appear.
7. To assemble, spread a generous layer of the minted pea smash over half of each warm piadina. Top with the crispy artichokes and a drizzle of the cashew lemon aioli. Finish with the remaining fresh lemon zest and a crack of black pepper before folding in half.

There you have it—a piece of the Italian street scene made with love and plants. Wrap these up in a bit of brown paper, pour yourself a glass of crisp Vermentino, and enjoy them while the sun is high. Remember, the secret is in the quality of your oil and the freshness of your zest. Buon appetito!

Isabella