- 250 g vegetable broth
- 180 g flour
- 150 g ricotta
- 50 g dry white wine
- 50 g milk
- 16 g baking powder for pizzas
- 5 g artichokes
- 3 eggs
- 1 shallot
- extra virgin olive oil
- butter and flour for the molds
For the recipe of the artichoke flan, peel the artichokes, cut them in half to remove the internal beard and soak them gradually in 1/2 liter of water with the juice of 1/2 lemon. Also keep part of the stem, which you can peel up to the heart and put together with the artichokes.
Peel the shallot, chop it and brown it in a pan with a drizzle of oil, then add the artichokes and stems and let them flavor. Deglaze with the white wine, then cook by adding the broth and a few mint leaves, in about 18-20 minutes.
Drain artichokes and stems and blend them with a little of their cooking liquid, add salt and pepper, then pass through a sieve to obtain a smoother cream.
Mix flour and yeast, then add the eggs and milk.
Work ricotta with about 50 g of oil and add it to the mixture, add 200 g of artichoke cream, salt and pepper.
Pour the mixture obtained in 6 molds (ø 6.5 cm, h 6 cm), well greased and floured.
Bake the molds at 170 ° C for about 40 minutes. The flan will be ready when it has a nice golden color: to check the cooking, insert a toothpick, which must come out dry.
Serve the flans accompanying them as desired with any remaining artichoke cream.
Recipe by Antonino Cannavacciuolo
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