Cloves mint artichoke gratin

05781 SLICES of ARTICHOKE GRATIN MINT INGREDIENTS for 4 PERSONS 800 g of artichoke, 3 tablespoons butter, 2 eggs, 200 ml of cream, 2 tablespoons of grated Parmesan and a sprig of mint, 2 lemons, salt and pepper In a saucepan boil 4 l of water.

Clean the artichokes, protecting your hands with a towel and remove the leaves of the stems, cut the stems, leaving one or two centimetres and remove tough outer leaves.

Cut the tip spinosa, peeled pieces of stem with a knife, rounded the funds, eliminating the hard parts.

Place the artichokes to soak in cold water with lemon juice, for no more than 20 minutes turn black even in salted water.

If you must keep them longer merged a few ice cubes and place the bowl in the refrigerator.

Salted boiling water with 3 tablespoons coarse salt, and soak the lemons to keep lighter vegetables.

Add the artichokes, then return to the boil and cook for 15 m.

After this time, for cooking, raised an artichoke with a slotted spoon and slip a toothpick which should come easily.

Turn off the heat and let the artichokes to soak until complete the preparation.

Preheat oven to 190ø.

Deploying with fingers 1 tablespoon butter, grease a baking dish insisting particularly on side edge.

The rest of the butter flakes and place to split it on a saucer.

Break the eggs in a bowl, add salt and pepper, add the cream and half the Parmesan.

Mix well all the ingredients by whisking with a fork for 30 seconds.

Remove the leaves from the Mint sprig, clean with damp paper towels and dice them with your hands.

Keep a whole bunch for decoration and merged with the eggs that fragmented.

Check out the artichokes with the slotted spoon, drain them and dry them, patting with paper towels.

Divide them into four vertical segments, with each segment eliminated the hard part and small central spines, hay, with a knife.

It nicked the heart of artichoke which is very tender and flavorful.

Arrange the slices in the baking dish in a single layer, put the butter flakes and pour in the egg mixture.

Sprinkle with the remaining Parmesan and bake for 15 m.

At the end of cooking, before serving, garnish with the Mint sprig kept aside.