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What you need:
8 lids frozen or canned artichoke
2 tbsp chopped fresh parsley
2 fl oz / 60 ml of extra virgin olive oil
8 eggs
50 g coffee pot
Salt
What you do:

Preheat the  oven at 180 C / 350F / gas mark 4
In a saucepan boil a litre of water  and cook the artichokes  for 8 minutes.

Strain well.

Carefully place the artichokes into a baking tray for small cakes, then carefully break each egg into each artichoke cavity and bake for  about 5 minutes.

Place on a serving  platter and garnish with a teaspoon coffee pot.

Drizzle olive oil over the top, sprinkle with parsley and serve.

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What you need:

12 oz / 340 g  Penne pasta
8 oz / 225 g frozen peas
2 large eggs + plus 1 egg white
250 ml evaporated milk
2 0z / 55 g unsalted butter
3 oz /85 g  grated strong cheddar cheese
3 oz / 85 g  grated mozzarella cheese
3 oz / 85 g  grated   fontina cheese
3 oz / 85 g  deli ham, in 1 piece, diced
1 oz / 28 g parmesan cheese, grated (about 1/2 cup)

what you do:

In a  large saucepan  fill with water and bring to the boil.

Add the  penne pasta and cook until very al dente  (around 8 minutes)  then add the peas to it for the last 2 minutes of cooking.

In the meantime , whisk the eggs, egg white, evaporated milk and 1/2 tsp salt in a bowl.

Drain the pasta and peas, wipe the saucepan dry and return the pasta and peas into it.

Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture.

Place the saucepan over medium-low heat and cook, stirring constantly, until thickened (for around 8 to 10 minutes) Then add the ham halfway through cooking (don’t let the mixture boil or the eggs will scramble). Remove the saucepan from the heat and stir in the parmesan.

Can be served hot or cold.

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