ARTICHOKES WITH TRUFFLE FLAN WITH MELTED PECORINO CHEESE AND DRIED TOMATOES

Blend artichokes cream with Truffle with the fresh cream, eggs, salt and pepper.
Butter some molds and pass them in the grated bread.
Fill them with the mixture until three-quarters and cook in a bain-marie at 160° C for 25/30 minutes.

In the meantime, make the fondue, heating fresh cream and pecorino cheese on a really low heat, mixing repeatedly in order to melt the cheese, then thicken and blend everything very finely.
If necessary, season with salt and pepper. Serve the fondue with the flan on top. Decorate with artichokes in oil and dried tomatoes in oil cut into juliennes.

You can also add some crispy bacon on top of the flan!