Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 40 minuti |
Ingredients
| 350 g | artichoke hearts |
| 150 g | bechamel Sterilgarda |
| 150 g | grated cheese |
| 1 | shallot |
| q.b. | lemon juice |
| 3 cucchiai | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
| q.b. | parsley |
Preparation
- Start by cleaning the vegetables. Separate the stems from the artichoke heads, trim the base with a knife, then cut off the tips and remove the tougher outer leaves.
- Cut the artichokes in half and remove all the fuzzy inner choke.
- Place them in a bowl of water acidulated with lemon juice.
- In a pan, heat three tablespoons of oil, season the chopped shallot and when it has become transparent, add the artichokes and cook for five minutes, stirring often.
- Add salt and pepper and, away from the heat, add the Sterilgarda Béchamel.
- Add the grated cheese and mix well.
- Transfer everything into a baking dish, sprinkle with a light grinding of pepper and place in a hot oven at 180° for twenty minutes, switching to grill mode for the last five.
- Remove the artichokes from the béchamel sauce and add parsley to taste before serving.
Toast the slices of bread in the toaster or in the oven until lightly golden. Place them on a baking tray lined with baking paper. Spread a scant spoonful ...
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