Artichoke fields are one of the most distinguishing characteristics of the Chianti landscape and bloom all over Tuscany in Spring. Yes, bloom! Artichokes are a vegetable but the part we eat is actually a flower before it blooms. They are a rich source of folate and also contain magnesium, which is great for sore muscles post workout. Speaking of; we highly recommend whipping this up for breakfast after your Tuscan workouts. Serves 2.

INGREDIENTS

• 4 Artichokes Morellini or Violetti (preferable if available) or 1 can
• 4 eggs
• 8 sliced green olives
• Soft goats cheese
• Extra Virgin Olive Oil
• ¼ cup of milk / almond milk
• Fresh parsley
• 1 lemon
• White truffle to garnish (optional)

METHOD

1. 1. Press play on your Tuscany Radio.
   2. If you are using canned artichokes, skip to step 4. If you are using fresh artichokes, take off the outer tough leaves. Then, cut off the top point of the artichoke and half of the stalk. Remove the rough skin from the stalk. Cut in half. Prepare a bowl of cold water and the juice of one lemon.
   3. Cut the trimmed artichoke lengthways in 1cm thick slices and place into lemon water bowl. This will prevent the artichokes from discolouring.
   4. Mix the eggs and milk, then add the olives, ¾ of the parsley and salt and pepper.
   5. Heat the pan over medium-high heat and add olive oil, then place half of the cut artichokes flat on the pan. Flip once golden and crispy then pour over half of the egg mixture. Once fully cooked, flip (or fold in half). Repeat.
   6. Serve with crumbled goat’s cheese and leftover fresh parsley. Add white truffle to really indulge!

Buon Appetito!

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