1) Clean i artichokes, remove the stalks and hay, cut each into 6 wedges and place them in water acidulated with the juice of lemon. Fry the onion chopped with 4 tablespoonsoil, add the artichokes, a pinch of salt and cook covered, over low heat, for 20 minutes.

2) Add the parsley and turn off. Wet the breadcrumbs with the milk, pass it to the mixer with the minced meat, the mortadella, L'egg, half of the artichokes cooked with the onion and a pinch of salt.

3) Lined with the slices of speck a 22×8 cm plum cake mold and fill it with a third of the prepared mixture. Continue with a layer of the remaining artichokes and repeat the layers ending with the meat. Fold the slices of speck over the meatloaf and cook in a preheated oven at 180 degrees for about 45 minutes.

The right wine The elegant freshness of Conero red wine it goes well with the mixture of meat and cold cuts without being overwhelmed and highlights the tasty details of the recipe.