Roman-style stuffed artichokes with pecorino and egg

Ingredients

For 1 serving

• Artichokes3
• Breadcrumbs25 g
• Pecorino20 g
• Eggs1
• Mint3 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Lemonto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: February – May

Method

1. Preheat the oven to 190 °C (conventional). Fill a bowl with cold water and the juice of half a lemon. Clean the artichokes: remove the tough outer leaves, cut off the tips and trim the stem at the base so they stand up, open the leaves in the centre with your fingers and scoop out the choke with a teaspoon; drop them straight into the acidulated water.
2. Finely chop the mint and garlic and mix them with the breadcrumbs, grated pecorino, half the oil and a pinch of salt.
3. Drain and shake the artichokes, then stuff them, pushing the filling into the centre and between the leaves.
4. Stand them upright in a snug baking dish, pour a glass of water and the remaining oil into the bottom, cover with foil and bake at 190 °C for 35 minutes, until a fork goes easily into the base of the artichoke.
5. For the last 8 minutes uncover the dish, crack the egg into a gap between the artichokes and continue cooking until the white is set and the yolk still soft.