Eccomiiiiiiiiiiiiiiiiiiiii! But how many months they are hiding? I almost feel embarrassed now, I hope I do not want to but I changed jobs and I still have to get used to new rhythms. When, around 19:00, returning home the idea terrifies me to get back to your computer! This week, however, the influence has had the upper hand and forced me to bed, then, what better time to try a bit of company in their own passions? This dish I prepared a little feverish, but so quietly, in silence and with the desire to get as close as possible to the original: artichokes stuffed with peas by Mom. I won the challenge! They were really good! Try it to believe it!
 

Ingredients:
5 large artichokes
300 g peas
crumb of 2 rolls
2 fists pecorino cheese
a small bunch parsley
a clove of garlic
1 egg
1 medium onion
oil to taste
salt
 

Procedure:
Clean the artichokes by depriving them of the tough outer leaves and cutting the tips. Also cut the stems of the artichokes so that they can remain "standing" in the pot. Clean the artichokes with the stems and dip them in water and lemon juice so they do not blacken.
Prepare the filling by whisking the crumb of 2 rolls, parsley, a clove of garlic, pecorino romano. Fill the artichokes with the mixture thus obtained expanding leaves and gently trying to introduce more filling as possible, beat an egg and pour over artichokes with a spoon until the bread will not be very wet. Slice an onion finely and sauté in a pan with oil, add the peas and stems of the artichokes, let them dry, add 2 cups of water and salt. After 5 minutes to introduce the artichokes in the pot trying to make them stand up. Cover and cook on low heat for 30 minutes. Serve hot.

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