Tag: artichoke

Artichoke Flan Recipe – Italian Cuisine – Italian Cuisine

Ingrediants

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
lemon
mint
extra virgin olive oil
salt
pepper
butter and flour for the molds

Duration: 1 h 30 min

Level: Medium

Doses: 6 people

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

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Artichoke and sausage pasta – Italian Cuisine

First of all, shell the sausage removing the casings and dedicate yourself to the artichokes: clean them (here the guide to see how to do it), let them rest for at least 10 minutes in water acidulated with lemon juice (so that they do not blacken), then drain and cook them in microwave for 10 minutes or steamed for 20, then cut them into thin slices.
(Alternatively, you can add the artichokes to the sausage without cooking them, prolonging the cooking in the pan for at least 10 minutes.)

Brown the sausage in a large non-stick pan with a little oil, then blend with the wine, finally add the artichokes and leave to flavor.

Drain the pasta al dente and add it to the sauce, stirring with the pecorino and (if needed) a little cooking water.

The artichoke and sausage pasta is ready: add a little chopped parsley and serve immediately.

Timbale of artichoke caponata – Italian Cuisine

1) Jumbled up flour with sugar and 2 pinches of salt. Add soft butter, egg and mix by adding 1 dl of ice water, a little at a time. When the dough is smooth, roll it out with a rolling pin on a floured surface. Grease a 14 cm diameter mold and line it with the dough, making it overflow. Coated the inside with the slices of ham, letting them overflow too. Cover with cling film and keep in the fridge.

2) Cut half the artichokes, deleted the internal hay and rub them with 1/2 lemon. Obtained from the orange 6 strips of zest, then cut them into julienne strips; squeeze the juice. Peel and slice the onion, stew it in a pan with 2 tablespoons of oil, unite the artichokes, add salt, add the thyme leaves and half of the zest. Deglaze with the wine and sprinkle with the juice. After 5 minutes, cover and carry on cooking 10 minutes until the artichokes are tender and the cooking juices have evaporated. United capers, olives and 50 g of almonds and turn off the heat.

3) Beat eggs with cream, salt and pepper. Add the artichokes and pour everything into the mold. Fold the slices of ham and excess pasta over the filling and cook at 180 degrees for 60 minutes. Leave warm the timbale and turn it out on a serving dish.

4) Obtained the pomegranate seeds. Cut fillet the remaining almonds and toast them in a pan with a drizzle of oil and the remaining zest for 2 minutes. Out of the fire, add the juice of the remaining half lemon, the pomegranate seeds, the chopped parsley and a pinch of salt. Garnish the timbale with the pomegranate mix and serve warm.