Add <quantity>2<unit>cups</unit></quantity> of heavy cream to a saucepan over medium heat

Simmer the cream, stirring occasionally until reduced by half. Be careful so it does not overflow

Remove from heat and transfer it to a blender

Add <quantity>1<unit>cup</unit></quantity> of grated parmesan cheese

Add <quantity>1<unit>cup</unit></quantity> of grated pecorino cheese

Blend on medium speed until smooth and creamy. The parmesan & pecorino cream is ready

Remove the outer leaves of <quantity>2</quantity> artichokes with your hands. Cut the stalks and the top of the artichokes

Press the inside of the artichokes with the knife's handle. Roll the artichokes to soften them and trim the stalks to make them look like flower stems

Squeeze <quantity>½</quantity> lemon in a container with water. Add the artichokes

Add the peel of <quantity>1</quantity> lemon to a pan with water over medium heat. Salt to taste

Put the artichokes in the pan

Cover the pan and cook the artichokes for 10m until al dente

Remove the artichokes from the water. Let them cool and drain on a rack

Heat <quantity>1<unit>l</unit></quantity> of vegetable oil at <temperature>180<unit>°C</unit></temperature>. Reshape the artichokes and put them in the pan

Fry until golden and crispy. Remove from the oil. Let them cool and drain on a rack

Add flaky salt to taste

Put <quantity>2<unit>tbsp</unit></quantity> of the parmesan & pecorino cream on a plate. Grate bottarga and lemon peel to taste. Place the fried artichoke next to the cream and garnish with mint leaves. Add flaky salt to taste

The fried artichoke with parmesan & pecorino cream and bottarga is ready. Enjoy!