50 g Parmigiano Reggiano cheese
100 g Mixed lettuce
50 g Breadcrumbs
100 g Brie cheese
100 g Speck
Drain well the artichokes from their liquid, dry them carefully and remove the stem. Spread the leaves to open the artichoke hearts, then stuff them with a piece of brie, a little Pomodirna sauce, grated pamigiano and breadcrumbs. Wrap the artichokes in thin slices of speck and bake at 180 ° C until golden brown. Spread the mix lettuce on the plates add the gratin artichokes on top and complete with a drizzle of raw extra virgin olive oil.