Eccomiiiiiiiiiiiiiiiiiiiii! But how many months are in 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 scares me to get back to your computer! This week, however, the influence he had the upper hand and forced me to bed, then, what better time to try a bit of company in their own passions? I prepared this dish a little feverish, but so quietly, in silence and with the desire to get as close as possible to the original: stuffed artichokes with peas by mom. I won the challenge! They were really good! Try to believe!
 

Ingredients:
5 large artichokes
300 g peas
2 bread crumbs
Two fists pecorino romano
a small bunch parsley
a clove of garlic
1 egg
1 medium onion
oil to taste
salt to taste
 

Procedure:
Clean the artichokes by depriving them of the tough outer leaves and cutting the tips. Also cut the stems of the artichokes so they can remain "standing" in the pot. Clean the artichokes with the stems and dip them in water and lemon in a way that does not turn black.
Prepare the filling by whisking the bread crumbs 2, parsley, a clove of garlic, pecorino romano. Fill the artichokes with the mixture thus obtained gently spreading leaves and trying to introduce more filling can, beat an egg with a teaspoon and pour the artichokes until the crumbs will not be very wet. Slice the 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. Cover and cook on low heat for 30 minutes. Serve warm.

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