In large pot, combine all ingredients except the artichokes.
Pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (remove dark green leaves, but don’t remove leaves that are green at the top and yellow on the bottom).
Snip off the tops of the leaves at the point where the green and yellow come together. Then trim around the base of the artichoke heart to smooth the sides and peel the stem.
Cut in half and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add them to the pan with the braising liquid, turning them to coat completely and prevent browning.
Cover the pot with a lid, cook until the hearts are tender when pierced with a knife, around 30-40 mins.
Remove pot from heat, uncover, and let the artichokes cool in the braising liquid.
Garnish with a chopped parsley, serve warm, or refrigerate and serve chilled.
In a bowl place hot artichokes, finish with one egg and 1 fiore di burrata to serve.
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
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