Clean the artichokes by removing the tougher outer leaves, then quarter them and place them in a pot. Use also the stems, removing the outer part, and cut them into small pieces. Cover the artichokes with water, add two tablespoons of olive oil, the cloves of garlic and the salt.

Cook the artichokes over medium heat, covered, for about 30 minutes, or until they are so soft that they can be easily pierced with the tip of a knife.

Drain the artichokes and purée them with a stick blender, then collect the artichoke purée in a bowl. Add the ricotta, the grated pecorino romano and the beaten eggs. Season with salt and pepper and mix well.

Grease and dust with breadcrumbs a 20 cm round tin.Scrape the artichoke and ricotta purée into the tin, dust with breadcrumbs then drizzle with extra virgin olive oil.

Bake the flan in 200°C hot oven for about 50 minutes.

In the last 10 minutes of baking sprinkle the surface with slices of almond, then bake until the flan is golden brown.

Let it rest for at least 30 minutes before serving. It keeps well for a day in the fridge: you'll just need to reheat it before serving it. it can be frozen.