Artichoke parmigiana with mozzarella

Ingredients

For 1 serving

• Artichokes3
• Tomato passata120 g
• Light mozzarella70 g
• Parmigiano Reggiano15 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Parsley4 g
• Saltto taste

Contains: lactose, eggs,

In season: February – May

Method

1. Preheat the oven to 190 °C (conventional). Clean the artichokes: remove the tough outer leaves, cut off the tips, peel the stem, halve them and remove the choke; slice about 5 mm thick.
2. Heat the oil in a frying pan over medium heat with the crushed garlic clove, add the artichokes with a few spoonfuls of water and a pinch of salt, cover and cook for 10 minutes, until tender; remove the garlic.
3. Beat the egg with half the grated Parmigiano Reggiano and the chopped parsley. Slice the light mozzarella and let it drain. Season the tomato passata lightly with salt.
4. In a baking dish spread a thin layer of passata, then alternate layers of artichokes, mozzarella, a spoonful of beaten egg and passata.
5. Finish with passata and the remaining Parmigiano and bake at 190 °C for 22 minutes, until the egg is set and the top is golden.