Time: 1 ora più riposo
Difficulty: Facile

Making a fast dish is often a necessity, the piadina lends itself to be a dish to be consumed on the fly if stuffed with cold cuts, or a real gourmet meal if you choose delicious fillings. Today I will use an ingredient of the highest value: artichoke.

Ownership
The artichoke is essential for the health of the liver thanks to the presence of cinnamon causes this vegetable to support liver function by stimulating the secretion of bile. It also has the function of detoxification of the body, is useful to counter various liver-related diseases such as hepatitis, cirrhosis and jaundice.
The artichoke also helps to combat the action of free radicals, thus protecting the organism from cellular aging and from the degeneration of tissues and organs that, normally, is manifested with the advancement of age and to protect against the onset of tumors.

Historical notes
Known since ancient times for its beneficial properties, artichoke has been present since November and is considered the king of winter thanks to its versatility in recipes.
It is mainly cultivated in Tuscany, Liguria, Lazio and Puglia, and some types can reach even one metre in height. Plant of Mediterranean origin, belonging to the family of the Asteraceae, herbaceous, perennial, rhizomatous, the artichoke is composed by a robust and ramified stem, whilst the inflorescences are the edible parts.

Notes
Artichoke is also considered an excellent digestive, in fact it is often mixed in slimming or detox diets.
Despite the many properties, however, it is contraindicated for those suffering from gallstones and for those who are breastfeeding, since it reduces the production of breast milk.

Ingredients for 4 people

250 g Special Bread and Pizza Molino dalla Giovanna without lactose
170 g cold water
20 g lard
30 g corn seed oil 
6 g of salt up
1 g bicarbonate
Gluten-free rice and corn flour
For the filling
3 whole eggs
2 egg yolks
3 fresh artichokes
½ white onion
¼ white wine glass
1 lemon
Salt up
Ground black pepper
Extra virgin olive oil  

Proceeding
Pour the mix into a bowl, add the bicarbonate and mix with one hand, then join the cold water knead vigorously all, finish with the addition of oil, lard and salt, incorporating them carefully. Obtain a homogeneous and smooth ball of dough, let stand for about 30 minutes at room temperature.
Then take a part of the dough and roll it out with a rolling pin on the lightly floured surface, bringing it to the thickness of 1 mm; cut from it circles of the width of the bottom of the pan, using, if necessary, the shape of a plate. Proceed in this way until the dough is finished; cook each piadina on a moderate heat in a very hot non-stick pan for about 3 minutes, then turn over and finish cooking for 2-3 minutes.Shell the eggs in a bowl with the egg yolks, Season with salt and pepper and beat with a whisk.
Clean the artichokes removing the tips, clean the stem and cut in half in the direction of the long, remove the central beard with the tip of a knife and slice thin, store in water and lemon juice, so as not to blacken.
Clean the onion and chop very thin, put in a pan with two tablespoons of extra virgin olive oil and leave to brown on a low heat, add the artichokes and blanch for a few minutes, blend with the wine and cook with water if necessary, enough salt and pepper.
Drain the artichokes from the excess liquid and put again in the pan, pour the beaten egg inside and cook over a low heat, when all the liquid has thickened turn the omelet with the help of a lid and finish cooking on the opposite side.
Fill the piadina with the omelette and serve.