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.
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