Artichoke with ricotta stuffing, tomato sauce and gremolata

Clean the artichoke by removing the outer leaves and peeling the stem.

You are done when you obtain a kind of rose, just push the top of the leaves against your work surface. Brush the top with lemon juice so the leaves don't discolor.

Cook the artichokes for about 10 minutes with the lemon added. Place a baking sheet on top so that you are steaming it, so to speak. In between, check occasionally if the artijok is cooked earlier.

Heat some olive oil in a pan and sauté the finely chopped shallot until glazy. Add the Elvea polpa and clean the jug with a splash of water, add this to the sauce as well. Season with salt and pepper and simmer gently.

Mix ricotta with grated Parmesan cheese, cream and breadcrumbs together until blended.

Let the artichoke cool in a bowl of ice water. Then pat dry with paper towels. Cut the stem from the flower and pull blades of the heart slightly apart. Fill the artichoke hearts with the ricotta mixture.

Heat olive oil in a pan and fry the stuffed artichokes and stem for about 4 minutes until golden brown. Season with salt and pepper.

Heat olive oil and butter in a pan and add breadcrumbs, chopped garlic, chopped parsley and lemon zest.

Fry briefly until you obtain the desired texture.

Spoon the sauce onto the plate, place the stuffed artichoke on top. Place enog and spoonful of ricotta on top of the artichoke and finish with gremolata and basil.

The enthusiast can finish with a spoonful of olive oil.