Ingredients

• 450 g boiled chickpeas
• 200 g boiled and peeled sweet potato
• 100 g pitted Taggiasca olives in oil
• 25 g Parmigiano Reggiano Dop
• 2 artichokes
• 2 eggs
• 1 lemon
• fresh thyme
• extra virgin olive oil
• salt
• black pepper

Peel artichokes, remove the external leaves and the hard part of the stem. Place them in a bowl with water and lemon juice. Then cook them in boiling salted water for 5 minutes, then drain them, let them cool and cut them into chunks.
Cut the sweet potato dice a couple of centimeters.
whisk chickpeas; mix them with the eggs, olives, parmesan, sweet potato and artichokes. Complete with 4-5 sprigs of peeled thyme, salt, pepper.
distributed mix the mixture on a sheet of parchment paper, give it the classic shape of the meatloaf, wrap it in paper, then tie it "salami" with kitchen string.
bake at 180 ° C for 1 hour and 15 minutes. Remove the meatloaf from the oven, let it cool, free it from the wrapping and cut it into thick slices. Serve as desired with mixed salad.

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