Serves Four

4 artichokes
¼ leek
1 garlic clove, unpeeled
4 eggs
½ litre of cream
2 tablespoons of parmesan
salt
pepper
soft butter
breadcrumbs

Wash and chop the artichokes. Sauté the chopped leek and garlic in a pan with oil, add the artichokes and leave to simmer. Remove the garlic and leave to cool. In a separate bowl, beat together the egg, parmesan and cream. Add the vegetables and season with salt and pepper.

Grease four small dishes with butter and dust with breadcrumbs. Pour in the egg-vegetable mix and bake in an oven heated to 180 degrees for 10-15 minutes.

For tomato mayonnaise:

2 fresh tomatoes, peeled and steamed
Juice of half a lemon
1 tablespoon of mustard
approx. 1 glass of quality olive oil

Mix the tomatoes, lemon juice and mustard in a blender, then pour in the olive oil until the mixture has a velvety consistence.

Put a spoonful of mayonnaise on each plate, and arrange the artichoke quiche next to it. Decorate with parsley. Buon appetito!