the harder leaves of the artichokes and cut the tops of the others. For
each artichoke make 4 segments and put them in slightly sour water with
Then put the segments of artichoke in a pan with oil, chopped garlic
and parsley, salt and pepper. Cover the pan and cook it over a low fire.
If the artichokes dry too much add small amounts of broth until the artichokes
become tender; at this moment add the eggs beaten with salt, a pinch of
pepper and grated Parmesan cheese. Cook over a moderate fire with covered
pan until complete cooking.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni