Carciofi alla parmigiana

Step 1: Fry the Artichokes

1. Trim the artichokes of its outer leaves and (if using larger artichokes) their fibrous cores (often called the "choke"), rubbing them all over with a halved lemon as you go.
2. Parboil the artichokes in salted water for just 3 minutes or so, then drain them and let them cool.
3. Cut the artichokes into thin wedges, tossing the wedges as you cut them immediately into a large bowl of water, which you will have acidulated with the lemon you used for rubbing the artichokes.
4. Drain and pat the artichoke wedges perfectly dry. Toss them in flour seasoned with salt and pepper, then immerse them into the beaten egg.
5. Shallow fry the artichoke wedges in olive oil over moderate heat, until they are golden brown on all sides. Make sure to space the wedges so they brown well; proceed in batches if you need to. Drain the fried wedges on paper towels as soon as they're done. Set aside.

Make the tomato sauce

1. Sauté the shallot and minced prosciutto in olive oil in a saucepan over gentle heat, until the shallot is perfectly tender. Add the tomato, along with a good pinch of salt, and raise the heat slightly so that the tomato simmers gently. Continue simmering until you have a nice sauce-y but still fairly loose consistency. If using the basil, add it a few minutes before the sauce is done. Taste and adjust for seasoning.

Assemble and bake the dish

1. Take a baking dish (or individual dishes as pictured, if you prefer). Line the bottom with a thin coating of the sauce, then arrange a single layer of artichoke wedges. Top with a few slices of mozzarella, nap them with the sauce, then sprinkle generously with the grated cheese.
2. Repeat until you've used up all your ingredients, finishing by napping the last layer of artichoke with the sauce, then a generous sprinkling of grated cheese. Drizzle with a bit of olive oil.
3. Bake the dish(es) in a hot (200C/400F) oven for a good 20-30 minutes, until the dish is piping hot and golden brown on top.
4. Let cool for at least a few minutes before serving. Carciofi alla parmigiana are at their best just slightly warm or at room temperature.