Lay's® Carbonara Artichoke

Clean the artichoke.

Cut the lemon into wedges and place them, along with the parsley, into a bowl of cold water. Soak the artichoke in this water for 5 minutes.

Meanwhile, bring a pot of salted water to a boil and cook the artichoke for 15–20 minutes.

Drain the artichoke.

Heat olive oil in a pan. Separate the artichoke leaves and sauté them in the pan until golden. Once browned, set aside.

Dice the pancetta and fry it in the pan until crispy. Drain the fat into a bowl and save the crispy pieces for serving.

Separate the eggs and add the yolks to the pancetta fat.

Grind fresh black pepper over it, grate in the Parmesan, and season with salt.

Add 150ml (1.5 dl) of water and mix thoroughly.

Place the bowl over the pot of boiling water (double boiler) and thicken the sauce gently.

In a bowl, add Lay’s® Max Deep-Cut Salt chips as a base and drizzle with the sauce.

Top with the sautéed artichoke leaves.

Sprinkle with the crispy pancetta and parmesan