Tramezzino with Artichoke Cream, Salame Napoli and Hard-Boiled Eggs

Method

1. Place eggs in cold water, add salt and a splash of vinegar. Bring to a boil and cook for exactly 8 minutes. Then cool immediately in cold water.
2. Prepare the artichokes: pull off the tough outer leaves, trim the top and the stem, then cut in half. Remove any inner choke. Soak in water with lemon juice to prevent browning.
3. In a pan, heat a generous amount of olive oil and add grated garlic. Add the prepared artichokes, season with salt and pepper, add a little water, cover and cook until soft. Remove the lid and let the liquid reduce.
4. Transfer the cooked artichokes to a blender and blend until smooth to obtain a creamy artichoke cream.
5. Peel the hard‑boiled eggs and slice them into rounds.
6. Slice the Salame Napoli very thinly.
7. Take two slices of fresh sandwich bread. Spread a thick layer of artichoke cream on both slices.
8. Place slices of Salame Napoli and hard‑boiled egg on one slice. Grate pecorino di fossa over the top. Close with the other slice.
9. Trim off the crusts and cut the sandwich diagonally into triangles. Serve immediately.