1. Drain the oil from the artichoke hearts, chop finely and sauté on a high heat in a saucepan with the olive oil, the onion and the garlic cloves.
2. Mix the grated cheese, the eggs, the parsley with the bread soaked in water and lightly squeezed.
3. Add the cooled artichokes and season to taste with salt and pepper.
4. Leave the filling to rest.
5. Use a sharp pointed knife to open the meat from the widest side, cutting into the thickness of the flesh, to obtain a sort of pocket.
6. Stuff the meat with the filling, roll up and tie with kitchen string.
Tips for the final user: cook in the oven at 180°C in a greased oven dish. After 15 minutes, pour the wine over it and cook for a further 25 minutes.