Artichokes stuffed with ham and egg

Remove the tough outer leaves from the artichokes and trim the tips. Peel the bases and cut the stems flush so the artichokes stand upright. Rinse and put in a pressure cooker with water to cover and 2 g salt, without exceeding the maximum fill line. Close and cook for 3–4 min after pressure is reached, following the manual. Let the pressure drop before opening. Drain, cool slightly and carefully scoop out the centres. Discard any fuzzy choke and chop the tender flesh removed.

While the artichokes cook, lower the eggs into a saucepan of boiling water and cook for 10 min. Cool, peel and chop them. Trim the roots and damaged leaves from the spring onions, wash and slice them. Finely dice the ham. Peel and finely chop the garlic, then mix with the breadcrumbs. Wash, dry and chop the parsley leaves.

Heat the oil in a frying pan. Soften the spring onions for about 8 min with 1 g salt. Add the ham, stir, then pour in the wine. Reduce for about 3 min, until almost no liquid remains. Stir in the chopped eggs and artichoke flesh and heat through.

Preheat the oven to 220 °C. Arrange the artichokes in a baking dish and divide the filling between their cavities. Sprinkle with the garlic breadcrumbs. Bake for about 5 min, until the crumbs are golden. Add the parsley before serving.