Sautéed artichokes with garlic, soft-boiled egg and truffle pecorino flakes

Ingredients

Preparation

Cut the cheese into fine flakes with a knife or potato peeler. Thaw the artichokes. Slice the garlic. Boil the water, cook the eggs for 6 minutes and set aside. Lightly brown the garlic in a pan with oil and add the artichokes. Sauté until golden brown, making sure not to burn the garlic.

Season with salt. In the middle of a plate, arrange the sautéed artichokes, cheese flakes and egg cut in half. Finish with a drizzle of olive oil and sprinkle of pepper mix.