1) Mix the meat mince with 1 clove of garlic, the parsley and the tarragon chopped, the breadcrumbs wet with 0.5 dl of broth and squeezed, 50 g of grated Parmesan and 1 egg. Salt, peppery and stir to mix. With greasy hands of oil prepare some meatballs the size of one wot. Arrange them in a baking tray lined with baking paper and bake for 10 minutes at 180 °.

2) Clean the thistle removing the filaments, cut it into squares and pass them gradually water acidulated with the juice of 1 lemon. Cook them 15 minutes in water boiling salted, drain and let them dry on a cloth. Check i artichokes, cut them into large wedges and soak them in water acidulated with the juice of lemon remained.

3) Grease 4 single-portion cocottine with oil and spread a layer of artichokes, 1 clove ofgarlic peeled into slices, a layer of thistles and end with meatballs. Wet with the broth left and cook for about 20 minutes, reducing the cooking juices. Beat the eggs remained with the grain leftover, spread some of the mixture in the casseroles and pass under the grill for 5 minutes.