Baked artichoke and egg pie with mint

Ingredients

For 1 serving

• Artichokes2
• Eggs2
• Pecorino15 g
• Potatoes120 g
• Extra virgin olive oil2 teaspoons
• Mint3 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: February – May

Method

1. Preheat the oven to 180 °C (conventional). Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them and scoop out the choke; slice into thin wedges and keep them in cold water until needed.
2. Peel the potatoes and slice them into rounds about 3 mm thick.
3. Heat the oil in a frying pan over medium heat with the crushed garlic clove, add the drained artichokes and the potatoes with a splash of water and a pinch of salt, cover and cook for 10 minutes, until tender; remove the garlic.
4. Beat the eggs with the grated pecorino, torn mint, salt and black pepper.
5. Transfer the vegetables to a cocotte, pour over the eggs and bake at 180 °C for 15 minutes, until the eggs are set and the top is just golden.