Stuffed artichoke hearts

For 4 people: 12 artichoke hearts-160 g tofu-green and black olives-chives-sugar-garlic-thyme-margarine-breadcrumb-olive oil-salt-pepper

Sauté the artichoke hearts in a drizzle of hot oil, flavored with a clove of garlic and a sprig of thyme; Add salt, pepper, remove them still slightly al dente and let them cool. Meanwhile, in a bowl, mix the tofu together with a pinch of salt, a pinch of sugar and chopped chives. Finely chop 6 olives (3 black and 3 green) then FRY in a pan with a knob of maragarina (or, if you prefer, just in a couple of tablespoons of oil) and a spoonful of breadcrumbs. Filled artichoke hearts cold with the tofu, sprinkle with the fried olives and then pass them on the grill long enough to form a crisp crust. Serve immediately.