INGREDIENTS PER 4 PEOPLE
Bresaola, 3,4 Oz
Ricotta cheese, 5,3 Oz
Olive oil, 2 Tablespoons
A small bunch of chives
Grated Parmesan cheese
Prepare the artichoke hearts then cook them in salty boiling water. Boil for 7-10 minutes.
Chop and stir fry the artichokes in a pan with the olive oil for a few minutes then divide them between 4 ramekins.
Chop the chives finely and mix them with the ricotta.
Put a slice of bresaola over the artichoke layers then the ricotta and egg mixture and a sprinkle of Parmesan cheese. Then start again with another layer.
Put the ramekin dishes under the grill for a few minutes until the topping is brown and crispy.
Thanks to: My Little Italian Kitchen