Fried artichokes with basil oil

Fry the artichokes in a large amount of olive oil until a crispy crust forms.

Roast bell pepper, onion, and garlic until soft.

Smoke the tomatoes with hot smoking for 25 minutes at a temperature of 120 degrees. This can be done in the oven. Preheat the oven to 120 degrees, take a can, make holes in it, add wood chips, light it and place it in the oven — you can smoke.

Peel the cooled tomatoes and chop them finely.

Chop the pepper and onion, grate the garlic. Combine everything with tomatoes and season with salt, pepper, olive oil, and white wine vinegar to taste. Add 10 grams of chopped parsley.

Put in the refrigerator for 3 hours.

Prepare basil oil. Blanch parsley (40 g) and basil in hot water for 15 seconds and immediately place in cold water — can be with ice. Dry well, combine with oil (100 ml), blend until a uniform green color, and strain through a filter bag or cheesecloth.

Place salsa on a plate, top with artichokes. Season with freshly ground black pepper, drizzle with basil oil, and sprinkle with grated cheese.