Artichoke Parmigiana

Method

1. Prepare the tomato sauce: heat olive oil with garlic cloves in a pan over medium heat. Once the garlic is golden, remove the stems (if any) and add the tomato puree. Season with salt and black pepper. Cook for about 10 minutes until the water evaporates and the sauce thickens. Add fresh mint leaves at the end.
2. Clean the artichokes: remove the outer leaves, cut off the top, and slice them. Immediately place the slices in a bowl of water with lemon juice to prevent oxidation.
3. In a bowl, beat the eggs with a splash of milk to make them more fluid.
4. Heat peanut oil in a deep pan to about 180°C (356°F). Test the oil by dropping a pinch of flour; if it sizzles, it's ready.
5. Dip each artichoke slice first in flour, then in the egg mixture, then carefully place into the hot oil. Fry in batches until golden brown on both sides. Drain on paper towels.
6. Slice the mozzarella (fiordilatte) into medium-thick slices.
7. Assemble the parmigiana: in a baking dish, spread a layer of tomato sauce. Add a layer of fried artichokes, a pinch of salt, slices of mozzarella, and grated pecorino. Repeat the layers until all ingredients are used.
8. Finish with a top layer of mozzarella, a little sauce, and a final generous grating of pecorino.
9. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until the cheese is melted and bubbly.
10. Remove from the oven, garnish with extra pecorino and fresh mint leaves if desired. Serve hot.