Veal-stuffed artichokes

Method

1. Put the artichokes in a bowl with enough water to cover them and add the lemon juice. Remove the artichokes one by one and prepare them. Drain and dry the artichokes with paper towel.
2. To prepare the stuffing, place the veal, garlic, 2 tablespoons of the olive oil, the breadcrumbs, parsley and pecorino in a bowl and mix well. Add the beaten egg, stir to combine the ingredients well and season with salt and freshly ground black pepper to taste.
3. Stuff the artichokes with the meat mixture.
4. Put the stuffed artichokes, upside-down, in a saucepan large enough to accommodate them all in one layer. Drizzle the remaining olive oil over the base of the pan and pour in the stock and white wine. The liquid should not cover the artichokes completely, but be approximately 4–5 cm in depth. Cover the pan and braise for 20–25 minutes over low heat. Remove the lid and simmer for a further 10 minutes until cooked. Drizzle with extra-virgin olive oil and serve immediately as an appetiser or side dish.