Place the flour on a wooden surface and add the salt, the lemon zest and the freshly ground Sichuan pepper.

Rub in the butter until you get a crumbly texture, almost like breadcrumbs

Beat the egg yolks in a bowl with the cold water.

Pour the egg yolks into the flour and mix until you get a smooth dough.

Wrap it in cling-film and set apart in the fridge for at least 1 hour.

After one hour preheat oven to 180°C and line a 26 cm round tart tin with parchment paper.

Remove the pastry from the fridge and roll it out with the help of a rolling pin and some flour to dust the working surface and the pastry. Make a pastry sheet about 5 mm thick.

Press the pastry sheet into the tart tin, allowing the pastry to drape slightly over the edges, then trim any excess.

Cover the bottom of the cake with the cheese, cut into thin slices.

Clean the artichokes by removing the hard outer leaves, trim the top – cutting off the sharp points – and the hard part of the base. Brush lemon over artichokes in order to prevent them from blackening before being cooked, then slice them thinly. Arrange them in a radial pattern over the tart.

In a bowl, mix the breadcrumbs with salt, freshly ground Sichuan pepper and lemon zest, then sprinkle the mixture over the tart. Season with a generous deal of extra virgin olive oil.

Bake in preheated oven for about 30 minutes.

Remove from the oven and serve immediately. It is very good also warm or cold, served as appetizer.