Put the Artichoke Wedges TantoCuore, without thawing, in a jar suitable for microwave cooking. Add a little salt.
Cut the dried cherry tomatoes into thin strips and spread them over the artichokes.
Add some salt and pepper to the ricotta cheese, a drizzle of extra virgin olive oil and a few chopped leaves of fresh basil. Spread the ricotta over artichokes and create a sort of hole in the centre using a spoon.
Break the egg, let it drop into a bowl and then into the hole you created earlier.
Put the lid on the jar and microwave for 3 minutes at 750 Watts.