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#tortinodicarciofi #sostanza #troia #trattoria

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.