Clean artichoke hearts, remove all hard parts and cut into quarters.
Top each slice of meat with 1 piece of artichoke and a few pieces of Parmesan, roll up and close with a wooden stick. Fry the small roulades, lightly dusted with flour, in a frying pan with the chopped spring onions in butter until golden brown. Extinguish with wine, season with salt and steam for 30 minutes with the lid closed, perhaps adding a tiny bit of water. Towards the end of the cooking time add the kitchen herbs. Serve the roulades on a platter with their sauce.
Wine recommendation by Allegra Antinori: It is not easy to choose a wine that goes well with artichoke hearts. I find that Rose Scalabrone, with its aromas, light tannins and fruity character, accompanies this leafy salad wonderfully. A good alternative – thanks to its round tannins due to fermentation in barriques – is Castello della Sala Chardonnay or, for special occasions, Cervaro della Sala.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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