Clean the artichokes, slice them thinly, and soak them for a few minutes in water with lemon juice. Blanch the cleaned broccoli rabe for 3 minutes, then drain and cool in ice water. Slice the leek and sauté it in a little olive oil in a pan. Add the artichokes and cook for 10 minutes, then add the coarsely chopped broccoli rabe. Season with salt and pepper.

For the crumble, mix the almonds with the breadcrumbs, olive oil, and a few drops of lemon juice until you get fragrant crumbs. Sprinkle the crumble over the top of the casseroles.

Bake at 350°F (180°C) for 20–25 minutes, until the top is golden and the center stays soft.