Artichoke flans with parmesan cream, the easy recipe

https://www.lifegate.it/sformatini-di-carciofi-crema-parmigiano

13-09-2024 |
italia |
alimentazione |

Appetizer or finger food, but also perfect companions for a trip out of town, artichoke flans with parmesan cream are versatile and appetizing.The recipe for artichoke flans with parmesan cream is a timeless classic.Delicious and greedy, they pamper the palate, but with character.

Appetizer or finger food, but also perfect companions for a trip out of town, artichoke flans with parmesan cream are versatile and appetizing.

Scope Main course

Kitchen Italian

Portions

Total time 1 50

Ingredients

4 artichokes
1 white onion
50 g grated parmesan
120 g bechamel
3 organic eggs
vegetable broth
1 untreated lemon
olive oil extra virgin
salt and pepper

Parmesan cream

120 g vegetable cream
70 g grated parmesan

Preparation

Start preparing the artichoke flans with parmesan cream by cleaning the artichokes:eliminate the leaves and the toughest parts of the stem by immediately dipping them into a bowl with water acidulated with lemon to prevent them from becoming dark, then slice them thinly.

Pulizia carciofi © Beatrice Spagoni. ok IMG_2364 copia — Cleaning the artichokes © Beatrice Spagoni

Peel the onion and slice it too, then brown it in a pan with 2 tablespoons of oil until soft.Add the drained artichokes, season with salt and pepper and cook them over a moderate heat, gradually adding a little hot broth.When they are soft and the cooking liquid has dried, remove the artichokes from the heat, let them cool, blend them in the blender until you obtain a smooth mixture and transfer it into a bowl.

Cottura dei carciofi © Beatrice Spagoni. ok IMG_2366 copia — Cooking artichokes © Beatrice Spagoni

Add the bechamel to the cream obtained and mix well.Also add the parmesan and mix it with the creamy mixture.Let it cool further, if necessary, then add the eggs, mixing them immediately and mixing them carefully.Preheat the oven to 160°C.

Preparazione degli sformatini © Beatrice Spagoni. ok IMG_2369 copia — The preparation of the flans © Beatrice Spagoni

Meanwhile, distribute the artichoke cream into the lightly oiled muffin molds, filling them 3/4 full.Place the filled molds on a baking tray or tray with a little water, put in the oven and cook in a bain-marie for around 50-60 minutes.In the meantime, prepare the parmesan sauce by heating the cream in a saucepan.As soon as it starts to boil, add the parmesan and carefully mix everything together using a whisk.When the surface of the flans is lightly golden, remove them from the oven, unmold them and serve accompanied with the parmesan cream sprinkled with freshly ground pepper.

Sformatini di carciofi serviti © Beatrice Spagoni. ok IMG_2375 copia — Freshly served artichoke flans with Parmesan cream © Beatrice Spagoni

Curiosities and advice

Artichoke flans with parmesan cream can be enriched with aromatic herbs, such as thyme.Their preparation is comparable to that of flans and can also be used for other vegetables such as pumpkin, broccoli or zuchinis.Cooking the flans in a bain-marie allows for more uniform cooking, preserving their softness.

Steps

Clean the artichokes and slice them thinly
Peel the onion and slice it
Brown the onion in a pan with oil, then add the artichokes, salt and pepper
Cook the artichokes, wetting them gradually with hot broth until they are soft, then let them cool
Blend the artichokes in the blender glass, then transfer them to a bowl, add the béchamel and mix well
Add the parmesan to the cream obtained, then the eggs and mix everything together
Preheat the oven to 160°C
Distribute the artichoke cream into each lightly oiled mold, filling it 3/4 full
Place the filled molds on a baking tray with a little water, bake and leave to cook in a bain-marie for around 50-60 minutes
Meanwhile, heat the cream in a saucepan and, as soon as it starts to boil, add the parmesan and mix everything carefully using a whisk.
When the surface of the flans is slightly golden, remove them from the oven, unmold them and serve accompanied with the parmesan cream sprinkled with ground pepper

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