Stuffed Artichokes

Method

1. Clean the artichokes: remove the tough outer leaves, trim the top, clean the stem, and scoop out the choke with a spoon. Immediately place them in lemon water to prevent browning.
2. Prepare the filling: In a bowl, combine stale bread (if dry, soak briefly in water), grated pecorino, minced garlic, crumbled chili pepper, black pepper, salt, chopped parsley and mint, lemon zest, two egg yolks, a splash of white wine, and a little water. Mix well to form a homogenous mixture.
3. In a large pan, heat a generous drizzle of olive oil with garlic and chili pepper. Also add the herb stems for flavor.
4. Stuff the artichokes: gently open the leaves and fill with the stuffing, pressing firmly.
5. Arrange the artichokes in the pan, placing the stems between them to keep them upright. Add any leftover filling around them.
6. Deglaze with a little white wine and let it evaporate.
7. Add a little water (using the filling bowl to avoid waste), cover, and cook over low heat for about 30 minutes.
8. Check doneness: a knife should slide into the artichoke like butter.
9. Serve the artichokes with a sprinkle of pecorino and a few fresh mint leaves.