PREPARATION OF THE RECIPE

Clean the artichokes: browse until the tender part, cut the stalk and cut the tips. With a knife in the centre of artichokes remove their “beard”. While You are cleaning the artichokes put them in a water with lemon so they don’t blacken. Prepare a mixture of cheese, bread crumbs, pieces of garlic (you can use also only its juice) and chopped parsley, thyme.

With the teaspoon put the mixture inside the central hole of artichokes, press well  and fill to the brim.

Put the artichokes in a high pot where before you prepared the vegetable broth (remove the vegetable), pay attention, the artichokes must remain standing. Sprinkle with cheese and bread crumbs and drizzle of oil. Cover the pot and cook for half an hour.

PREPARATION OF THE RECIPE

Cut the end of asparagus stalk and put them in the water inside a basket with their tips out of  the water for ten minutes.

Drain the asparagus and cut into small pieces when they are more warm.

In a bowl put the eggs and beat them with the two cheese , salt and pepper , at the end add the pieces of asparagus.

Put the oil into a cooking pan ( where the omelette can be turned easily)  and add the mixture .

Cook the mixture about 5/7 minuts ( or until the omelette is solid on the surface, pay attention do not burn the part underneath), after turned the omelette , cook another 5 minutes and serve.