Ingredients: 12 artichokes, a lemon, a dl of extra virgin olive oil, 20 g of butter, 6 eggs half a glass of milk, 120g of grated Parmesan cheese.
Preparation: Clean the artichokes, removing the most external, harder leaves and the tips; then cut them into thin wedges and soak them in water acidulated with lemon juice. Heat the oil in a pan, then brown the artichokes; as soon as you see them withered, remove them from the heat and add the butter to the oil. In a large bowl, beat the eggs and add the grated Parmesan cheese and milk. Then season with salt and pepper and continue to beat with a whisk to whip them properly. Now sauté the artichokes in the pan for a few minutes, then add the eggs, stirred several times quickly to mix everything, then serve the imbrogliata leaving the mixture soft.
