ARTICHOKES

Coated with breadcrumbs: drain the artichokes and cut them in half. Coat with flour, whisked eggs and breadcrumbs. Cook in olive oil until browned and serve hot.

With cooked ham: drain the artichokes and cut them in half; keep the juice aside. Heat olive oil in a frying pan; add diced ham, a tablespoon of flour, and the juice gradually. Cook for approx. 15 minutes.

With clams: drain the artichokes and cut them in half; keep the juice aside. Heat olive oil in a frying pan, add the chopped garlic. Add a teaspoon of flour and the clams. Stir until the flour is browned, add some artichoke juice and wait until the clams open. Add the artichokes and cook over low heat for a few minutes.