Avenotto With Artichokes

Preparation:

Preparation: For the oats: wash the oats well by removing the impurities, leave them to soak for about 3 hours with water equal to 3 times the volume of the grains. Boil it in a covered pot with a pinch of salt for about 50 minutes: it must be cooked and the water completely absorbed. For the artichokes: clean the artichokes by removing the tough outer leaves, cut them into slices and sauté them in a pan with the crushed garlic clove and olive oil for 2-3 minutes, add a few spoonfuls of water and cook until soft. Remove the pan from the heat and add a sauce prepared by dissolving the miso (a preparation made from briefly fermented soybeans, with a very delicate flavour) and the tahini (a cream made from sesame seeds) in a little warm water. To serve: pour over the oats and sprinkle with the chopped parsley. Season with a little raw oil and serve.