Use a sharp knife to clean the artichokes, cutting off the entire stalk (in this way they will stay upright) and the upper part of the petals (roughly 2 cm from the tip), then, once more with the knife, “rip off” the toughest outer petals. Boil the artichokes in a saucepan with water and a pinch of salt. While they are cooking, heat the olive oil in a heavy-bottomed frying pan over and add the bread cut into cubes. Sauté it with the pine nuts until a nice honey colour, season with salt and pepper and leave over the heat for another couple of minutes. When the artichokes are cooked, not too much, slightly “al dente”, strain them, open them, season with salt and a drizzle of oil and fill them with the bread and pine nuts. To prepare the sauce: Put a small saucepan over a moderate heat with the cream, the grated Parmigiano and a little salt and pepper; let the mixture boil for 10 minutes stirring well with a whisk. Take the pan off the heat and add the egg yolk; stir quickly straight away to prevent the egg from coagulating and avoid lumps forming in the sauce. Pour it onto a serving dish, place the artichokes on top and… buon appetito!