Tortino di carciofi

(Savoury pie with artichokes)

Remove 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 lemon juice.

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