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A wonderfully light textured baked artichoke "mousse".
Ingredients
- 5 or 6 small tender artichokes
- a thick bechamel made with 40g (1 1/2 ounces) of flour,40g of butter, and 250ml (1 cup) milk, 3 eggs and an extra egg yolk
- 100 ml (scant half cup) of cream
- 50g (1/3 cup or 1.7 ounces) of grated Parmigiano-Reggiano nutmeg
- salt and pepper
- butter
- optional flour or fine breadcrumbs for lining the mould
Directions
- Prepare a bowl of water acidulated with lemon juice and keep a piece of lemon handy for wiping all parts that you cut. Slice one third off the top of each artichoke and, strip away all the tough outer leaves. Be ruthless, remove more than you think necessary so you do not end up with tough stringy parts out of meanness, everything should be palest pink- tinged green/yellow when the hearts are ready. Slice each artichoke into 4 and place in your water bowl as soon as it is ready
- Bring a pan of water to the boil, add salt and then cook the artichokes for about 5 minutes. Drain and leave to cool, then whiz to a cream in a food processor
- Next prepare a ring mould or four small individual moulds by buttering and if you like lining with breadcrumbs or flour and preheat the oven to 180 degrees I often just do the butter because the end result is prettier.
- Heat the milk while you cook the flour in the melted butter whisking to make a smooth roux which you cook for 3-5 minutes. Add the boiling milk to the roux all at once off the heat and whisk hard to smooth it all out. Cook a further 4 minutes or so to get rid of the raw flour taste.
- Mix the artichoke puree into the balsamella, then add the cream. Next stir in the eggs and yolk: they need to go in one at a time, not adding the next one until the first has been fully incorporated into the mixture. Stir in the grated cheese and season the mixture with nutmeg, salt and pepper - ideally taste and adjust seasoning as necessary.
- Pour the mixture into the prepared mould, tap on a surface to make sure the mixture settles evenly, and bake in a water bath for about 25/30 minutes then test with a tooth pick - it should come out very lightly flecked for a softer texture, totally clean and the sformato would be a little on the dry side
- Allow to cool a little then turn out and serve with tiny meatballs, or with a sauce, either tomato or a melted Parmigiano-Reggiano
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 203 | 85% |
| Total Fat 23.14g | 29% |
| Saturated Fat 14.57g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 202mg | 8% |
| Potassium 196mg | 6% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 5.7g | 19% |
| Sugars 0.67g | 0% |
| Protein 2.15g | 3% |
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Menus and Pairings
Goes Well With: lamb, pork, seafood, fish, beef
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