Baked artichoke and ricotta tortino with bread

Ingredients

For 1 serving

• Eggs2
• Artichokes2
• Ricotta50 g
• Parmigiano Reggiano10 g
• Parsleyto taste
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: January – April

Method

1. Preheat a conventional oven to 180 °C and lightly grease a small baking dish with a few drops of the oil.
2. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the spiky tips, peel the stem, halve them and scrape out the choke; slice them thinly.
3. Heat the remaining oil in a frying pan over medium heat, add the artichokes, salt them, add a little water, cover and cook for 10 minutes, until tender and the water has evaporated.
4. In a bowl beat the eggs with the ricotta, grated Parmigiano Reggiano, chopped parsley, salt and black pepper until smooth.
5. Spread the artichokes in the dish, pour the eggs over them and bake for 15 minutes, until the bake is puffed, golden on top and set in the middle.
6. Let it cool for a couple of minutes and serve with the bread.