Musical recipe: Chickpea flatbread with artichokes.

First of all, last night I whisked together 220 grams of chickpea flour, a pinch of baking soda, and about 650ml of water. Once it was frothy and I skimmed off the foam with a spoon, I put it in the fridge covered.

Today the sun was shining, so I pulled back the curtains.
First, I preheated the oven to maximum temperature.
Then I played the album "Patriots" by Battiato, complete with a faded cover and stamp: "Radio Indipendente Cigoli Pontedera (PI)". To the sound of "uuuuuup patriots to arms. Engagez-vous. Contemporary music brings me down!" I cleaned a spring onion and a long-stemmed artichoke. I sliced them finely and soaked them in water and lemon.
I took my old aluminum baking tray, generously oiled it, and when the oven was hot, I stirred the chickpea batter well and poured it into the tray. Then I drained the artichokes and spring onions well and scattered them on top of the batter. I baked it for exactly 12 minutes, rotating the tray halfway through.
Meanwhile, I flipped the LP.
I cut a slice of unsalted Tuscan bread and took the flatbread out of the oven. I seasoned it with salt and pepper, with a handful of pepper (and 3 or 4 cumin seeds, an unconfessable secret) crushed in the mortar.
The rest you can imagine for yourself.

Venezia-Istanbul (Remastered)