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
Description
A Wonderfully Light Textured Baked Artichoke "mousse". Prepare A Bowl Of Water Acidulated With Lemon Juice And Keep A Piece Of Lemon Handy For Wiping All Parts That You Cut. Slice…
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