Preparation

• Clean the artichokes by removing the tougher outer green leaves, then eliminate the inner hairs.

• Place the artichokes in a pan with a clove of garlic, oil, and water, and let them boil for 10-15 minutes.

• Prepare the béchamel HERE and set aside.

• Make the crepes, put the flour in a bowl, add the oil, the egg, and a pinch of salt, stir with a whisk.

• Heat an oiled non-stick pan, or use a crepe maker as I did, and pour a ladle of batter into the pan.

• Spread it out to have an even crepe and cook both sides for a few seconds.

• Arrange them on a plate one by one.

• Drain the artichokes and put them in a mixer with the ricotta and blend everything.

• Place a crepe on the plate and fill it with a slice of ham, the artichoke cream, and pieces of fiordilatte, roll it up and place in an oiled oven dish.

• Pour the béchamel over, add some butter dots and cheese pieces or grated cheese and bake.

• Bake in a preheated oven at 356°F for 15 minutes.

  Bon appétit

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