Supplì of Roman-Style Artichoke

Method

1. Prepare Roman-style artichokes: clean the artichokes minimally, keeping the stems long. Remove the tough outer leaves (reserve for broth). Fill the bottom with a mixture of garlic, parsley, mint, mentuccia, and salt. Cook until tender. Let cool.
2. Once the artichokes are cold, stuff the hearts with fior di latte and guanciale.
3. Blend the stuffed artichokes (including the stems) together to obtain a uniform mixture.
4. Heat sunflower oil (high oleic) to 170°C. Fry the supplì mixture for 5-6 minutes, using a tool to keep it from touching the bottom of the pan.
5. Prepare the artichoke cream: blend the reserved cooking liquid from the artichokes until smooth.
6. Plate the fried artichoke supplì on a bed of artichoke cream and finish with grated pecorino della duccia semi-dolce.