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.