- 2 artichokes
- 1 clove garlic
- 1 or 2 cherry tomatoes
- 50 ml dry white wine
- Generous handful grated parmesan, grana cheese
- 1 egg
- oil
- salt and freshly ground black pepper
- Chopped parsley
- Prepare the artichokes by peeling off the tough outer leaves, chop off the stalk and the the tips of the leaves (see photo)
- Cut them roughly into slices and put them into a bowl with water and lemon juice – this prevents them from becoming discoloured
- Cover the bottom off a pot with extra virgin olive oil, cut the clove of garlic it half and gently fry it until it begins to turn golden
- Dry the artichoke slices and fry gently them in the garlicky oil for 5 minutes, stirring regularly
- Salt and pepper to taste
- Add in the white wine turn up the heat and allow to bubble for a couple of minutes
- Add the chopped tomato, lower the heat and simmer, covered, for about 15 minutes until tender
- With a fork beat the egg and cheese and pour this mixture on top of the hot artichokes. Stir at medium heat for a few minutes. The egg will give a kind of ‘crumbly’ effect.
- Allow to cool for a few minutes, sprinkle with parsley and serve with fresh, crusty bread
Cook with Ellen in Puglia 