Clean and wash the artichokes, removing the tough outer parts. Slice them thinly, setting aside 6 slices to fry for garnish. Cook the remaining artichokes in a skillet with a small amount of thinly sliced leek and thinly sliced potato. Add olive oil and a little water. Season with salt.

When the potatoes and artichokes are tender, pass everything through a food mill to make a smooth cream.

In a skillet, heat a little olive oil and toast the chopped almonds together with the diced bacon. Set aside.

Dredge the reserved artichoke slices in flour, then fry them in hot oil until crispy.