Clean the artichokes by removing the tougher outer leaves and keeping about 3 cm of stem. Cut them in half lengthwise, remove the inner beard and transfer them to cold water acidulated with lemon juice.

Peel a clove of garlic and brown it in a large pan suitable for the oven with 4 tablespoons of extra virgin olive oil. Add the well-drained artichokes and cook over low heat for 20 minutes, taking care to turn them from time to time, keeping them whole and moistening them with a little water.

Season with salt and pepper. Put the bread, the remaining peeled garlic clove and the aromatic herbs in the mixer. Blend until you get a smooth and lumpy mixture.

Fill the artichokes with the prepared mixture, drizzle them with oil and bake them in grill mode for about 5 minutes, until they become golden and crispy.

Remove from the oven, sprinkle the artichokes with the spicy Provolone Valpadana DOP curls and serve.