Sicilian Rolls

Preparation:

Preparation: Clean the artichokes, remove the tough leaves and thorns and blanch them for 5 minutes in boiling water, lightly salted and acidulated with lemon juice. Drain them and let them dry on a tea towel. Meanwhile, chop the ham, put it in a bowl and mix it with the butter. Cut the artichokes into small wedges, spread the slices of meat on the chopping board, place a little of the mixture and two artichoke wedges on each one. Salt and pepper lightly, roll up, tie the roulades with string and pass them in the flour. Put the oil in a pan, brown the onion and add the rolls, leaving them to brown on all sides. Add the wine and continue to cook over low heat, adding, if necessary, a little hot broth at a time. Once well cooked, place the rolls with their sauce on a heated serving dish and immediately serve. If you like, you can pour a few tablespoons of tomato sauce on the rolls.