Ingredients:

• 40 gr. grated of Lefkas Mullet Bottarga
• 70 gr. Artichokes cream
• Extra-Pure olive oil
• Chilipepper
  

Method:
Brown in olive oil the artichoke cream with some chili-pepper for a few minutes.

In the meanwhile pour the mullet bottarga in a bowl and work it with a few drops of olive oil.

Add it to the artichoke cream and mix the composed with a few more olive oil drops and a bit of salt until obtaining a thick sauce that will go well with your dishes.