Let’s start making the batter. In a bowl combine milk, chickpea flour, corn flour, a pinch of tumeric and black salt. Blend (or hand whisk) until smooth.

Remove the external leaves from the artichokes, cut the top and place in a bowl filled with water and lemon juice.

Cut into slices of about ½ inch thick.

Turn on the oven at 180° C.

Coat every slice into the batter and arrange onto a tray covered with baking paper. Bake for 15-20 minutes.

In the meantime we can prepare the tomato sauce. Combine passata, salt, pepper, garlic and onion granules in a microwave friendly bowl. Cover with film and microwave for 7-8 minutes at 800W.

Once both the artichokes and the tomato sauce are cooked we can start layering the parmigiana.

In a 30x40cm tray spread a layer of tomato sauce on the bottom followed by a layer of battered artichokes.

Cover with more tomato sauce and a layer of mozzarella and parmesan cheese.

Then goes another layer of artichokes, tomato sauce and cheeses.

Top with the remaining artichokes, cover once again with a layer of tomato sauce and sprinkle a generous amount of vegan parmesan.

Bake for another 15-20 minutes.