Tortino di Carciofi: Artichoke Flan Recipe

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Tortino di carciofi

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Equipment

• Medium pot for boiling artichokes
• Baking dish or ramekins for individual portions
• Food processor or blender
• Mixing bowls
• Whisk
• Knife
• Sieve for draining

Ingredients

  

• 6 medium-sized fresh artichokes
• 2 garlic cloves minced
• 1 lemon for acidulated water
• 2 eggs
• 1/2 cup heavy cream or substitute with plant-based cream for dairy-free
• 1/4 cup grated Parmesan cheese or nutritional yeast for vegan
• 1/4 cup breadcrumbs gluten-free if needed
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

• Prepare the Artichokes
• Fill a bowl with water and squeeze in the juice of one lemon to create acidulated water, which will prevent the artichokes from browning.
• Clean the artichokes by removing the tough outer leaves and trimming the stems. Slice off the top third of the artichokes and cut them into quarters.
• Place the cleaned artichokes into the lemon water to keep them from oxidizing.
• Cook the Artichokes
• Boil a pot of salted water and blanch the artichokes for about 10 minutes or until tender. Drain and set aside.
• Sauté the Artichokes
• In a pan, heat a couple of tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Add the blanched artichokes and sauté for another 5 minutes until they begin to caramelize. Season with salt and pepper. Set aside to cool slightly.
• Make the Flan Mixture
• In a food processor or blender, combine the sautéed artichokes, eggs, heavy cream (or plant-based cream), Parmesan (or nutritional yeast), and a pinch of salt and pepper.
• Blend until smooth and creamy. If you prefer a chunkier texture, pulse the mixture rather than blending it fully.
• Prepare the Ramekins or Baking Dish
• Preheat the oven to 350°F (180°C). Grease your ramekins or baking dish with olive oil or butter.
• Sprinkle a thin layer of breadcrumbs at the bottom for added texture.
• Assemble and Bake
• Pour the artichoke mixture evenly into the prepared ramekins or baking dish.
• Place the ramekins on a baking tray and bake for 30-35 minutes or until the flans are golden and set.
• Allow to cool for about 10 minutes before serving, as this will help the flan hold its shape.
• Serve and Garnish
• Carefully remove the flans from the ramekins and garnish with freshly chopped parsley and a drizzle of olive oil.
• Serve warm or at room temperature.
• Variations & Dietary Substitutions
• Vegan: Replace the eggs with 1/4 cup of silken tofu per egg and substitute the heavy cream with any plant-based cream. Nutritional yeast can be used instead of Parmesan for that cheesy flavor.
• Gluten-Free: Swap out regular breadcrumbs with gluten-free ones or omit them entirely if preferred.
• Lactose-Free: Use lactose-free cream or plant-based cream and skip the cheese or use lactose-free cheese.
• Keto-Friendly: Reduce the breadcrumbs or use crushed pork rinds as a topping, and ensure the cream and cheese are full-fat.

Let me show you how I make Tortino di Carciofi, a classic Italian dish that’s perfect as an appetizer or a light meal. From my own personal experience, it’s one of the most versatile recipes in Italian cuisine. The artichokes are the star of the show, providing a delicate flavor that pairs beautifully with the creaminess of the flan. Based on my overall experience, this dish can be easily adapted for different dietary needs, making it a crowd-pleaser for all.

What to Expect

The Tortino di Carciofi will come out of the oven beautifully golden on top with a soft and delicate interior. The texture is creamy, almost like a soufflé but with a more rustic and hearty feel. It has a mild, earthy flavor from the artichokes balanced by the richness of the eggs and cream. From my own personal experience, this dish is great both as a starter or a main course for a lighter meal, especially when paired with a crisp salad or crusty bread.

When you’re hosting a dinner or just want to try something new, this flan will impress. It’s a perfect introduction to Italian artichoke dishes, and you’ll be surprised by how easy it is to make.

Meal Facts

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Time to Stand: 10 minutes (optional, for cooling)
• Total Time: 1 hour 10 minutes
• Ease of Cooking: Easy to moderate (for beginners with a bit of patience)
• Servings: 6 servings
• Calories: 220 kcal per serving
• Cost of Ingredients: Moderate ($10-$15 depending on season and quality of artichokes)
• Cuisine: Italian
• Course: Appetizer, Main
• Equipment Needed:
  • Medium pot for boiling artichokes
  • Baking dish or ramekins for individual portions
  • Food processor or blender
  • Mixing bowls
  • Whisk
  • Knife
  • Sieve for draining
  • Check out the right equipment and Ingredients that you need for making  #tortinodicarciofi  here 

Ingredients

• 6 medium-sized fresh artichokes
• 2 garlic cloves (minced)
• 1 lemon (for acidulated water)
• 2 eggs
• 1/2 cup heavy cream (or substitute with plant-based cream for dairy-free)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1/4 cup breadcrumbs (gluten-free if needed)
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh parsley for garnish
• Check out the right equipment and Ingredients that you need for making  #tortinodicarciofi  here 

Step-by-Step Instructions

1. Prepare the Artichokes

• Fill a bowl with water and squeeze in the juice of one lemon to create acidulated water, which will prevent the artichokes from browning.
• Clean the artichokes by removing the tough outer leaves and trimming the stems. Slice off the top third of the artichokes and cut them into quarters.
• Place the cleaned artichokes into the lemon water to keep them from oxidizing.

2. Cook the Artichokes

• Boil a pot of salted water and blanch the artichokes for about 10 minutes or until tender. Drain and set aside.

3. Sauté the Artichokes

• In a pan, heat a couple of tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Add the blanched artichokes and sauté for another 5 minutes until they begin to caramelize. Season with salt and pepper. Set aside to cool slightly.

4. Make the Flan Mixture

• In a food processor or blender, combine the sautéed artichokes, eggs, heavy cream (or plant-based cream), Parmesan (or nutritional yeast), and a pinch of salt and pepper.
• Blend until smooth and creamy. If you prefer a chunkier texture, pulse the mixture rather than blending it fully.

5. Prepare the Ramekins or Baking Dish

• Preheat the oven to 350°F (180°C). Grease your ramekins or baking dish with olive oil or butter.
• Sprinkle a thin layer of breadcrumbs at the bottom for added texture.

6. Assemble and Bake

• Pour the artichoke mixture evenly into the prepared ramekins or baking dish.
• Place the ramekins on a baking tray and bake for 30-35 minutes or until the flans are golden and set.
• Allow to cool for about 10 minutes before serving, as this will help the flan hold its shape.

7. Serve and Garnish

• Carefully remove the flans from the ramekins and garnish with freshly chopped parsley and a drizzle of olive oil.
• Serve warm or at room temperature.
• Check out the right equipment and Ingredients that you need for making  #tortinodicarciofi  here 

Variations & Dietary Substitutions

1. Vegan: Replace the eggs with 1/4 cup of silken tofu per egg and substitute the heavy cream with any plant-based cream. Nutritional yeast can be used instead of Parmesan for that cheesy flavor.
2. Gluten-Free: Swap out regular breadcrumbs with gluten-free ones or omit them entirely if preferred.
3. Lactose-Free: Use lactose-free cream or plant-based cream and skip the cheese or use lactose-free cheese.
4. Keto-Friendly: Reduce the breadcrumbs or use crushed pork rinds as a topping, and ensure the cream and cheese are full-fat.

Nutritional Information (per serving)

• Calories: 220 kcal
• Carbohydrates: 12g
• Protein: 7g
• Fat: 15g
• Fiber: 4g
• Sugar: 1g
• Sodium: 280mg

Tips & Troubleshooting

• Don’t overcook the artichokes: Boiling them too long will make them mushy. You want them tender but not falling apart.
• For a smoother texture: If you want an extra-smooth flan, pass the blended mixture through a sieve before pouring it into the ramekins.
• Avoiding a soggy flan: Make sure your ramekins are well-greased and use breadcrumbs to absorb excess moisture, which helps keep the flan’s texture perfect.
• Too liquidy?: If your mixture feels too runny, add a tablespoon of flour or almond flour to thicken it up.

Notes

This dish is so versatile. You can easily change up the ingredients to suit any dietary needs, and it’s always a hit whether served warm or at room temperature. Don’t be afraid to experiment with the herbs and spices to make it your own. Tortino di Carciofi can also be a great accompaniment to a larger meal, such as roasted meats or seafood, adding an elegant touch to your table.