Artichokes Italian Style

Carciofi in umido con le uova (stewed with eggs)

For 4 people

* 5 artichokes;

* 1 garlic clove;

* 2 tbsp olive oil;

* 1 vegetable stock or broth;

* 1/2 glass white wine;

* 1/2 glass lukewarm water;

* 3 eggs;

* 2 tbsp flour;

1. Peel the artichokes. Cut the stalk and using a knife detach the outer leaves until you get to a softer layer. Continue removing some of the other leaves keeping a finger on the basis of the leaf and tearing with a knife so that the bottom of the leaf remains attached. Do not get shocked by the amount of artichokes you will waste - the first time I did it I was!

2. Cut the "hearts " into quarters. Toss them in flour and then shake them of any excess.

3. In a large pan fry them in olive oil with the crushed garlic and mix them well to ensure they get coated in the oil.

4. Add the stock or broth to the mixture. Continue cooking and tossing

5. Add the water and wine and cover with the lid for at least 10 minutes. Stir continuously until they become soft. You will see that a juicy and flavorful sauce gets formed.

6. In a bowl break the eggs, whisk them and season with salt, pepper and grated pecorino romano. Add the eggs to the artichokes stirring quickly to ensure they cook thoroughly.

Serve with fresh bread and a glass of red wine.