Artichoke pudding 2

01323 ARTICHOKE FLAN on PEPPER FONDUE INGREDIENTS 4 PEOPLE 12 artichokes, 1 red pepper, 1 lemon, 2 egg yolks, 50 g of grated Parmesan, 1 spoonful of bechamel, 30 g onion, 20 g butter, 2 tablespoons of bread crumbs, 200 g of meat broth, 2 tablespoons olive oil, 1 tablespoon of starch potatoes, salt and white pepper.

Preparation and cooking time: 1 hour and 40 minutes.

Difficulty: medium PROCEDURE Peel the artichokes, place them in cold salted water with the lemon juice and let them soak for about 30 minutes.

Then boil them in salted water, drain and let cool.

Passed the artichokes to the mixer and collect the proceeds into a bowl.

Incorporated the bechamel, the two yolks, grated Parmesan and half the breadcrumbs.

Add salt, pepper and amlgamate with care.

Grease butter the bottom and walls of a mold and spolverizzateli with the remaining breadcrumbs.

Fill the mold with the mixture prepared and passed the preparation in the oven already warm (180°), then cooking in a Bain-Marie for about 40 minutes.

Meanwhile prepare the sauce of peppers.

In a skillet saute the sliced onion in oil to veil; Add the bell pepper, washed away and cut into pieces and simmer slowly, moderate heat, joining, little by little, the meat broth, then add salt.

When cooked pass the pepper to the mixer and place in a pan the puree obtained.

Add the potato starch, stir and leave to thicken.

Split into individual pepper sauce dishes, letting it fall from a sieve, lay over the fourth part of the artichoke tart, which you'll soon sevite and pudding garnished as desired.