Serves 6 people

• 4-5 medium artichokes
• 1 potato
• 1 small spoon of olive oil
• 1 small spoon of chives (or half onion)
• 2-3 spoons of fresh ricotta cheese
• Salt to taste

Directions

Wash the artichokes and potatoes, cut them into pieces and put them in a pan with the olive oil and chives. Cook it for 40-45 minutes, letting the excess broth evaporate.  Take it off the heat and add the ricotta while vigorously mixing for a few minutes.  Blend the ingredients until you get a smooth and consistent sauce. Slice the bread, toast it and spread the sauce onto the slices. Complete them by adding slices of Pozza Beef.