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Fresh artichoke flan


  • 8 artichokes
  • 1 tbsp olive oil (PREGO)
  • 25g butter
  • 300g ricotta (GALBANI)
  • 4 eggs
  • 1 clove garlic, chopped
  • Fresh seasoning
  • Grated nutmeg
  • 1 tbsp chopped parsley
  • 100g grated Parmesan (GALBANI)


Clean the artichokes by removing the outer hard leaves. Slice the center part of the artichokes and put them in cold water with a squeeze of lemon juice. Drain the artichoke slices and sauté them in a tablespoon of olive oil and butter, together with the garlic and parsley in a hot frying pan. Season well with salt, pepper and the grated nutmeg. Add a glass of water and simmer until the artichokes are soft and tender. This should take roughly 30 minutes. Allow the cooked artichokes to cool and whizz into a puree. Place the pureed artichokes in a mixing bowl together with the ricotta, eggs and cheese and mix well. Grease a 20 cm cake tin with butter and dust with flour. Pour in the Artichoke mixture and bake in a hot oven temp 175°c for 40 minutes, or until the flan is cooked through.

Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta

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