Roman-style artichokes with boiled eggs and bread

Ingredients

For 1 serving

• Artichokes3
• Garlic1 clove
• Mint4 g
• Parsley5 g
• Extra virgin olive oil1 tablespoon
• Eggs2
• Bread50 g
• Saltto taste

Contains: gluten, eggs,

In season: November – April

Method

1. Have a bowl of cold water ready. Trim the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, leave about 4 cm of stem and peel it; open the leaves, scoop out any choke with a teaspoon and drop them straight into the water so they don't blacken.
2. Finely chop the peeled garlic and the washed mint and parsley and mix with a pinch of salt.
3. Drain the artichokes, fill them with the herb mixture, pushing it between the leaves and into the centre, and salt the outside too.
4. Stand them upside down, stems up, in a narrow pan where they fit snugly; add the extra virgin olive oil and a glass of water, cover and cook over medium-low heat for 25 minutes, until a knife slides into the base without resistance.
5. Meanwhile put the eggs in a small pan covered with cold water, bring to the boil and cook for 9 minutes; cool them in cold water and peel.
6. Serve the artichokes with their cooking juices, the hard-boiled eggs cut in half and the bread.