Stuffed Artichokes with Eggs and Cheese

Prepare the artichokes by removing the stems, peeling away the tough outer leaves, and trimming the tops. Open the artichokes like a flower and remove the fuzzy choke with a melon baller.

Boil the whole artichokes in salted and acidulated (with lemon) water for 8 minutes, then drain and let them dry upside down on a clean cloth.

For the filling, cut the bread into cubes and blend it in a mixer with thyme and salt until coarsely ground.

In another bowl, beat the eggs and mix with grated pecorino and provola cheeses, reserving a handful of provola for later. Season with salt and pepper.

Gradually mix in the seasoned bread crumbs until you have a soft, cohesive mixture.

In an oven-safe pan, heat some olive oil with the unpeeled garlic cloves and thyme sprigs.

Place the artichokes in the pan, cut side down, and sauté for a few minutes, then turn off the heat, flip the artichokes, and let them cool.

Once cooled, generously stuff the inside of each artichoke with the filling, pressing it down firmly.

Shape the stuffed artichokes by hand, place them back in the pan (or transfer to a baking dish), and sprinkle with the reserved provola.

Bake in a preheated oven at 355°F (180°C) for about 25 minutes, or until they are nicely browned on top.

Serve the stuffed artichokes garnished with a sprinkle of black pepper and some fresh thyme leaves.