Time: 2 ore
Difficulty: facile

Characteristics:
Artichokes are known for their distinctive shape, with a fleshy center and bracts (outer leaves) that may or may not be spiny, depending on the variety. Nutritionally, they are rich in fiber, vitamins (such as C and K), and minerals (such as iron and calcium). They are low in calories and are prized for their sweet flavor with a bitter aftertaste, making them suitable for both raw and cooked consumption.

History:
The word "carciofo" refers to the Cynara cardunculus plant, of which Italy is one of the world's leading producers.
The artichoke, whose name derives from the Arabic haršūf, has been cultivated since the 7th century in Arab-dominated areas. It was the Arabs, between the 9th and 11th centuries, who developed the Cynara cardunculus variety in Sicily, which later enjoyed great culinary success. Over time, the word has undergone a multitude of forms, culminating in those closest to the word we know today.

Note:
They are known for their digestive and diuretic properties and for their beneficial effect on the liver and cholesterol reduction.

Ingredients

500 g Molino dalla Giovanna Special Lactose-Free Bread and Pizza
16 g Fresh Yeast
10 g Acacia Honey
400 g water
35 g extra virgin olive oil
12 g fine salt

For the artichoke cream:
200 g artichoke hearts in oil
30 g grated Parmesan or Grana Padano cheese
30 g blanched almonds
50 g spreadable cheese
to taste olive oil
to taste fine salt

For the filling:
50 g black olives
200 g sliced goat's cheese
4-5 leaves of romaine lettuce or lettuce
Gluten-free rice and corn flour for the filling Dusting

Method:

Place the mixture in a bowl or a stand mixer. Place the yeast in the water along with the honey in a second bowl and whisk well to dissolve. Gradually pour the flours into the liquid and mix until smooth.
Then add the oil and salt, carefully incorporating them into the mixture to form a smooth dough.
Divide the dough into 4 portions of about 230g each, or choose your preferred size. Form the dough into loaves on a baking sheet lined with parchment paper. Use a pastry cutter to make slits in the surface, then cover with a damp cloth and let rise at room temperature for about 50-60 minutes.
Meanwhile, prepare the artichoke cream:
Place the artichoke hearts in a blender or food processor, add the Parmesan or Grana Padano cheese, almonds, and a little oil.
Mix and gradually add a little oil, then salt, and finally the cream cheese, which makes it creamy.
The more you mix, the smoother and less dense the cream will be.
Once they have risen, take the risen loaves and brush them with a mixture of water, salt, and oil, dusting the surface with rice and corn flour for a more rustic look.
Preheat the oven to 240°C, then lower the temperature to 220°C and bake the loaves for about 15 minutes until golden brown, then lower the temperature to 190°C and bake for another 15-20 minutes.
Once cooked, let them cool on a wire rack.
Then, cut the baguette in half and then lengthwise to create portions of bread. Toast on a griddle and set aside.
Place a layer of artichoke cream on each sandwich, then a slice of cheese and close the sandwich, securing it with a toothpick and a black olive.
Plate on a layer of salad and serve.

N.B. The cooking times indicated in the recipe, as specified during the live course, should be checked and tested according to your oven.