Artichoke pudding 2 (sformatini di carciofi 2)

01598 ARTICHOKE PUDDING INGREDIENTS for 6 PEOPLE 12 2 carrots, artichokes, a potato, a stalk of celery, onion, white onion, 2 dl milk, 20 g flour, 20 g butter, 50 g of grated Parmesan cheese, 2 eggs, 4 Tablespoons extra virgin olive oil, salt and pepper.

For the sauce: a glass of broth, white onion, 2 sachets of Saffron, 6 Tablespoons extra virgin olive oil.

Prepare a 30-minute Cooking time clean the artichokes by removing the tough outer leaves and the stem, remove the eventual internal hay and trimmed the bottom with a knife so that remain standing.

As we prepared them, immerse them in water acidulated with lemon juice to prevent blackening.

In a pot boil salted water combined with 1-2 teaspoons of flour and immergeteci artichokes, boil them and drain them al dente, putting them upside down on a towel to drain.

With potatoes, carrots, celery and onion make a brunoise and Brown in a pan with 4 tablespoons oil for 10-15 minutes, manage that vegetables will help loosen.

Add salt and pepper.

In a saucepan, over low heat, melt the butter, add the flour and, stirring very quickly, tostatela, then pour the milk little by little and continue to turn leading to a boil for 2-3 minutes.

Remove from heat, add salt and pepper to the sauce and stir the eggs, grated cheese and brunoise.

Generously butter 6 disposable moulds from 2 dl capabilities.

Place in each stencil a artichoke bottom with the concave part upwards, between these and the artichoke bottoms, arrange around the remaining artichokes cut into segments and distributed inside the compound prepared, beat the stencils on the countertop and passed in the oven at 180° for 30 minutes.

Meanwhile prepare the sauce with saffron.

Peeled white onion, thin affettatela and let it dry in a small frying pan with 2 tablespoons oil, a glass of hot water and 2 packets of Saffron.

Let simmer for 30 minutes, then remove from heat, strain and emulsify the liquid with 4 tablespoons oil banging with a fork.

Spread the edge of stencils and drafted.

Served on a bed of Saffron sauce or sprinkled with saffron sauce.