Carefully slice a cap out of the ġbejna 2/3 from the height. With the aid of a ball tool, hollow out a hole in the centre of the thick part of the ġbejna. Mix the ragu with some of the crushed walnuts, herbs and grate some of the hollowed ġbejna. Fill the cheese with the ragu filling and cover with the top. Mix the crushed galletti with the bread crumbs, herbs and walnuts. Roll the ġbejna in the flour, dip in the egg and press on the crumbs to cover completely. Drizzle with olive oil. Bake quickly in a hot oven until crust is crunchy and cheese is soft. To prepare the artichokes, trim the outer leaves of the artichokes and remove the hairy centre. Dip the artichokes in cold water together with the lemon. Bring the artichokes hearts gently to a simmering point and cook until soft. Split the ġbejna and serve accompanied with the salad leaves and an artichoke heart.

Suggested wine: Leon D’Almerita – Tasca D’Almerita
Bright, straw yellow with green reflections. Pink grapefruit, citrus flowers, white peach, pineapple. Great personality, pleasantly soft rich intense and crispy.