For the artichoke:
4 globe artichokes
For the yellow pumpkin fondue:
1 yellow pumpkin
1 l of almond drink
Eliminate the artichoke‘s outer leaves and carve the core using a knife, so as to obtain an almost spherical shape. Remove the tips and immerse in a fryer at 160°C until the leaves are nice and crispy. Dry off excess oil with a paper towel and set aside, keeping them warm. Fry a few sprigs of thyme.
Cut half a pumpkin into thin slices and arrange them on a non-stick baking tray. Season with oil, salt and fresh herbs. Bake at 180°C for 12 minutes. Cut the leek into rounds then do the same with the remaining half of the pumpkin, having previously peeled it. Cook the vegetables in a heavy-bottom pan for 10 minutes, without adding any liquids. Pour in the almond drink and continue cooking for 20 minutes. Remove from heat and blend until you obtain a smooth sauce. Add salt and keep warm.
On each serving plate, arrange a few roasted pumpkin slices alternating them with pumpkin sauce. Continue with the crispy artichoke, seasoning with grated lemon peel and a few drops of lemon juice. Decorate with the fried herbs and some fresh sprouts.