Artichoke Parmigiana

Method

1. Clean and slice the artichokes.
2. Place the artichoke slices in water with lemon to prevent browning.
3. Pass each slice first in flour, then in beaten egg seasoned with salt and pepper.
4. Fry the slices in hot oil until golden.
5. Spread a ladle of tomato sauce on the bottom of a baking dish.
6. Arrange a first layer of fried artichokes side by side, filling gaps with cut pieces.
7. Add another layer of tomato sauce on top.
8. Scatter cubed mozzarella over the sauce.
9. Sprinkle generously with Parmigiano Reggiano.
10. Add torn basil leaves for aroma.
11. Drizzle a little more tomato sauce on top.
12. Repeat with a second layer of artichokes and the same toppings (tomato sauce, mozzarella, Parmigiano, basil).
13. Finish with a final layer of tomato sauce, a few mozzarella cubes, Parmigiano, and basil leaves.
14. Bake at 180°C (350°F) for 20-30 minutes until golden and bubbly.