Clean the plugs by removing the toughest external hojas and keeping the 3 cm heel. approx. Cut them from the middle to the widest, peel off the inside hair and place them in fresh water acidulated with lemon zest.

Peel a piece of garlic and brown it in a suitable sartén also in the oven with 4 tablespoons of extra virgin olive oil. Place the alcachofas thoroughly and cook on low heat for 20 minutes, being careful to remove them once in a while while keeping them inside and pouring in a little water.

Adjust them with salt and pepper. Place the molded bread, the peeled garlic and the aromatic herbs in the blender. Turn it on until you get a homogeneous and lumpy mixture.

Refresh the alcachofas with the prepared mixture, toast them with a little oil and heat them by turning them to grill mode for approximately 5 minutes, until they are browned and crunchy.

Sacar de l'horn, sprinkle the alcachofas with the spicy Provolone Valpadana DOP to virutas and serve.