Scodelline di carciofi con Robiola Osella


Clean the artichokes, removing the outer leaves, stalks and spines.
Gently open the leaves and scoop the artichoke from the inside, to make a little pot. Boil up a pan of water with some salt and half a lemon. Cook the artichokes for about eight minutes, so that they remain crunchy and don’t fall apart.

Cut the boiled eggs in half and separate the yolk from the white. Then mash the yolk with a fork and cut the white into small cubes. Remove the salt from the capers and slice them, mixing them with the egg yolk and white.

Mix together with two teaspoons of mustard.
Flavour with a pinch of salt and pepper and a drizzle of extra virgin olive oil. Add the Robiola Osella and mix until you obtain a creamy consistency. Spoon the mixture into an icing bag and use it to fill the drained, cooled artichoke pots.
Decorate with a caper. If you want to add a touch of colour before serving, sprinkle with paprika.