Stuffed artichokes

• Peel the artichokes down to the hearts.

For the filling:

• Mix well in a bowl the bread softened in milk, the chopped onion, the finely chopped sausage, the chopped ham, parmesan cheese and egg
• Season with salt, pepper, olive oil and mix well.
• Boil the whole artichoke hearts briefly in hot water, then drain and dry.
• Press somewhat in each centre, garnish the depression with the filling, and cover with the grated Fontina cheese.
• Bake in a preheated oven at 200°C for 30 minutes.