Artichokes stuffed with bread, pecorino and mint

Ingredients

For 1 serving

• Artichokes3
• Bread40 g
• Pecorino25 g
• Eggs1
• Mint3 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – April

Method

1. Have a bowl of cold water ready. Trim the artichokes: pull off the tough outer leaves, cut off the tips and the stem at the base so they stand upright; open the leaves, scoop out the choke with a teaspoon and drop them into the water so they don't blacken.
2. Finely crumble the bread, grate the pecorino and chop the mint and peeled garlic; mix them with the egg and a pinch of salt until the stuffing is moist and holds together.
3. Drain and dry the artichokes and stuff them, pushing the filling into the centre and between the leaves.
4. Stand them upright in a narrow pan, drizzle with the extra virgin olive oil and add a finger of salted water to the bottom.
5. Cover and cook over medium-low heat for 30 minutes, until a knife slides into the base without resistance; if the water evaporates completely, add a splash more.
6. Let them rest off the heat for a couple of minutes and serve with the cooking juices.