First of all, clean the artichokes (using gloves to avoid staining your hands) by removing the stem, the outermost leaves, which are the most leathery, and also the upper cap.
Prepare the filling: add the egg, breadcrumbs, parmesan, salt, pepper, chopped parsley and diced provola in a bowl and mix.
Dig the inside of the artichokes, removing the beard, and fill them with the egg mixture.
Then put them in a small saucepan, in which they enter well without falling to the side (they must remain straight, so that the filling does not fall), fill with water up to 3/4 of their height and cook for about 20 minutes on high heat .
Separately, prepare a tomato sauce by frying garlic and oil, then adding the passata and a pinch of salt, and cook for 10-15 minutes, so that it shrinks a little.
Lift the artichokes from the casserole and put them in the freshly prepared sauce, then cook for about 10 minutes, so as to flavor them well as they finish cooking.
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