Artichoke and Parmesan Timbale

Method

1. To prepare the Artichoke and Parmesan Flan, start by cleaning the artichokes. Remove the tips, discard the tough outer leaves and cut off the stems.
2. Cut the artichokes in half, remove the fuzzy choke from the center, slice them thinly and leave them in a bowl full of water and lemon juice for about 10 minutes to prevent oxidation.
3. Drain the artichokes carefully and cook them in plenty of lightly salted water for about 15 minutes, until tender. Once boiled, drain them and let them cool down slightly.
4. Next, transfer half of the artichokes to a food processor, add the eggs and grated Parmesan cheese, then blend until you obtain a smooth and homogeneous cream.
5. Transfer the artichoke cream to a large bowl and add the béchamel sauce, the remaining whole artichoke slices, a pinch of salt, and a sprinkle of black pepper. Mix well to combine all ingredients.
6. Butter a baking dish, dust the bottom with breadcrumbs, and pour in the artichoke mixture, leveling the surface evenly. Bake in a preheated oven at 180°C (350°F) for about 45-50 minutes.
7. 
   Once baked, remove from the oven, let it cool slightly for a couple of minutes, and serve your Artichoke and Parmesan Flan! Finally, remember to download our App with exclusive content and fewer ads!