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Sformato di carciofi

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Course Appetizer, Main Course

Equipment

• Equipment Needed: Mixing bowl, blender or food processor, baking dish, saucepan, and oven.

Ingredients

  

• For the Sformato:
• 1 pound 450 g fresh artichokes (or 1 can/jar of artichokes)
• 2 tablespoons olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 4 large eggs
• 1 cup 240 ml heavy cream
• 1 cup 100 g grated Parmigiano-Reggiano cheese
• Salt and pepper to taste
• A pinch of nutmeg optional
• For the Garnish:
• Extra cheese for topping
• Fresh herbs like parsley or basil

Instructions

 

• Step 1: Prepare the Artichokes
• Fresh Artichokes: If using fresh artichokes, trim the outer leaves and cut off the top 1/3 of the artichoke. Remove the fuzzy choke from the center. Chop the artichokes into quarters and soak them in lemon water to prevent browning.
• Canned/Jarred Artichokes: If you’re using canned or jarred artichokes, simply drain and rinse them under cold water.
• Step 2: Sauté the Vegetables
• In a saucepan, heat the olive oil over medium heat.
• Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant (about 3-5 minutes).
• Step 3: Cook the Artichokes
• Add the prepared artichokes to the saucepan, cooking until they are tender (about 10 minutes for fresh artichokes; 5 minutes if using canned).
• Remove from heat and let the mixture cool for a few minutes.
• Step 4: Blend the Mixture
• Transfer the artichoke mixture to a blender or food processor.
• Add the eggs, heavy cream, cheese, salt, pepper, and nutmeg. Blend until smooth.
• Step 5: Bake the Sformato
• Preheat your oven to 350°F (175°C).
• Grease a baking dish with olive oil or butter. Pour the blended mixture into the dish.
• Bake in the preheated oven for about 30 minutes or until the top is set and lightly golden.
• Step 6: Cool and Serve
• Once baked, remove the sformato from the oven and let it cool for about 10 minutes before serving.
• Serve warm or at room temperature, garnished with additional cheese and fresh herbs.
• Variations
• Cheese Variations: Swap out Parmigiano-Reggiano for other cheeses like feta or goat cheese for a different flavor.
• Add Vegetables: Mix in other veggies like spinach or peas for added nutrition and taste.
• Gluten-Free Option: This recipe is naturally gluten-free. Just ensure that any additional ingredients used are certified gluten-free.

If you’re looking to impress your friends and family with a classic Italian dish, Sformato di Carciofi (Artichoke Flan) is the way to go. This creamy, savory custard showcases the wonderful flavor of artichokes and is a versatile dish that can be served as an appetizer or a light main course. Let me show you how I make this delightful dish.

What to Expect

When you make Sformato di Carciofi, expect a creamy, custardy texture with a rich artichoke flavor. It’s a delightful dish that can be served warm or cold, making it a perfect addition to any gathering.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Medium
• Servings: 4
• Calories: Approximately 250 per serving
• Cost of Ingredients: $10–$15 (depending on artichoke price)
• Cuisine: Italian
• Course: Appetizer or Main Course
• Equipment Needed: Mixing bowl, blender or food processor, baking dish, saucepan, and oven.
• Check out the right equipment and Ingredients that you need for making  #sformatodicarciofi here 

Ingredients

• For the Sformato:
  • 1 pound (450 g) fresh artichokes (or 1 can/jar of artichokes)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmigiano-Reggiano cheese
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)
• For the Garnish:
  • Extra cheese for topping
  • Fresh herbs (like parsley or basil)
  • Check out the right equipment and Ingredients that you need for making  #sformatodicarciofi here 

Instructions

Step 1: Prepare the Artichokes

1. Fresh Artichokes: If using fresh artichokes, trim the outer leaves and cut off the top 1/3 of the artichoke. Remove the fuzzy choke from the center. Chop the artichokes into quarters and soak them in lemon water to prevent browning.
2. Canned/Jarred Artichokes: If you’re using canned or jarred artichokes, simply drain and rinse them under cold water.

Step 2: Sauté the Vegetables

1. In a saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant (about 3-5 minutes).

Step 3: Cook the Artichokes

1. Add the prepared artichokes to the saucepan, cooking until they are tender (about 10 minutes for fresh artichokes; 5 minutes if using canned).
2. Remove from heat and let the mixture cool for a few minutes.

Step 4: Blend the Mixture

1. Transfer the artichoke mixture to a blender or food processor.
2. Add the eggs, heavy cream, cheese, salt, pepper, and nutmeg. Blend until smooth.

Step 5: Bake the Sformato

1. Preheat your oven to 350°F (175°C).
2. Grease a baking dish with olive oil or butter. Pour the blended mixture into the dish.
3. Bake in the preheated oven for about 30 minutes or until the top is set and lightly golden.

Step 6: Cool and Serve

1. Once baked, remove the sformato from the oven and let it cool for about 10 minutes before serving.
2. Serve warm or at room temperature, garnished with additional cheese and fresh herbs.

Variations

• Cheese Variations: Swap out Parmigiano-Reggiano for other cheeses like feta or goat cheese for a different flavor.
• Add Vegetables: Mix in other veggies like spinach or peas for added nutrition and taste.
• Gluten-Free Option: This recipe is naturally gluten-free. Just ensure that any additional ingredients used are certified gluten-free.

Tips and Substitutions

• Egg Substitute: For a vegan version, use a flaxseed meal or commercial egg replacer combined with a non-dairy milk.
• Dairy-Free Cream: Use coconut cream or a non-dairy heavy cream substitute if you’re avoiding dairy.
• Check out the right equipment and Ingredients that you need for making  #sformatodicarciofi here 

Nutritional Information (per serving)

• Calories: 250
• Protein: 12 g
• Fat: 20 g
• Carbohydrates: 8 g
• Fiber: 2 g

Troubleshooting Tips

• Sformato is too runny: It may not have been baked long enough. Bake a little longer until set.
• Sformato sticks to the dish: Ensure to grease the baking dish well before pouring in the mixture.
• Overcooked Sformato: Keep an eye on it; once the top is golden and the edges pull away from the dish, it’s done.

Final Thoughts

From my own personal experience, Sformato di Carciofi is not just delicious; it’s a dish that showcases the beauty of Italian cooking. Whether you’re entertaining guests or enjoying a quiet meal, this artichoke flan will surely impress. So roll up those sleeves, grab the ingredients, and let me show you how I make this delightful dish.