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INGREDIENTS |
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Artichokes |
4 |
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Liver paté |
70 |
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g |
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Grated Parmigiano Reggiano |
1 |
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Spoonful |
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Milk |
1/4 |
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l |
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Standard flour |
30 |
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g |
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Butter |
40 |
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g |
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Salt |
To taste |
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PREPARATION |
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| 1. |
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Clean the artichokes, being sure to remove the stems and the tough leaves around the artichokes, cut a couple of cm off the tip of the artichoke, creating a sort of shallow "bowl" with the base that remains. |
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| 2. |
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Arrange the artichokes in a pan with about 1 liter of cold water and add salt. Boil for around 35 min, until they feel tender when poked with a toothpick. |
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| 3. |
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In the meantime, prepare a thick besciamella sauce and heat up the oven to 240°. |
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| 4. |
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Once they are ready, drain the artichokes and arrange them on a plate with their bases up so they will drain further. Use a teaspoon to remove the bristly inner leaves. |
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| 5. |
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On a separate plate, mash the paté with a fork and then add the besciamella and mix the two together. |
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| 6. |
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Grease a shallow baking pan and put the artichokes in it right side up. Pour the besciamella-paté mixture over the artichokes, sprinkle them with the Parmigiano Reggiano and then put a pat of butter on top of each one. Put in the oven for 7-10 min, until a golden crust is formed. |
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CHEF'S NOTE |
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In order to eliminate the problem of the black stains left on your hands after handling artichokes, we recommend wearing cooking gloves. |
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For this delicate, but also memorable menu, we recommend an equally delicate wine, one with a slightly bitter aftertaste, excellent with both stuffed vegetables and veal. |
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