For the bread, put the water in a bowl and dissolve the brewer's yeast, add the honey and 150 grams flour taken from the total, mix, cover the bowl and let rise for about 1 hour. Mix the milk with the yogurt and oil. Pour the risen dough into the planetary mixer and add a few tablespoons of flour, when it is absorbed add more alternating with the liquid part of milk yogurt and oil. When the dough is stiffened add the salt, knead a few moments and transfer the dough to a lightly floured work surface. Shape into a loaf with the seal underneath, place in a large bowl and let rise until doubled in size. Take the dough and roll it out forming a rectangle 20 centimeters wide and about 30 centimeters long, roll the dough and place the cylinder in a loaf or plumcake mold, cover and let it double. Bake in a hot oven 180°C for 30 minutes. Let cool and take out of the oven, place the bread on a wire rack and let cool. In the meantime, chop the shallot and brown it in a pan, add the peas, dilute with a little water and cook for 15 to 20 minutes, adding water if necessary; when cooked, the liquid should be absorbed. Blend the peas with a tablespoon of oil and some lemon juice, adjust salt and pepper if necessary. Cook the turkey slices in a pan with a drizzle of oil and salt, cut the artichokes in half lengthwise and slice the hard-boiled eggs. Cut the bread into slices about 0.7 centimeter thick, spread the cream of peas, make a layer of hard-boiled egg slices, place a few arugula leaves and arrange the artichokes. Continue with a slice of bread, spread the pea cream, add the arugula and turkey, finish with a third slice, press down lightly on the sandwich and cut it in half forming two triangles, serve immediately.

Ricetta e foto realizzata da Tiziana Molti food blogger e food photographer autrice del blog "l'ombelico di Venere”