Artichokes au gratin with mushrooms
Instructions
Delete the sandy part of the stems of the mushrooms.
Wash and slice them.
Water lemon juice.
You heat a tablespoon of oil in a skillet and cook the mushrooms until all the water has evaporated.
Add salt and pepper.
Put soaked bread in 10 cl of chicken broth.
Peeled and pounded garlic.
Cut the ham into small cubes.
Rinse the artichoke hearts and cut them into slices.
Heat the oven to 200° c (thermostat 6).
Grease a baking sheet with oil.
Crumble the bread crumbs with fork, add garlic and parsley and beat all.
Put in pan half of this mixture and then another with artichokes, ham and mushrooms.
Sprinkle with the rest of the herb Crumb.
Break the eggs in a bowl, beat them with a fork and add the rest of the broth.
Pour in baking pan, sprinkle Parmesan cheese and cook in the oven for twenty minutes.
Serve warm in pan.
You can replace the Ham with leftover chicken, cut into small pieces.
Ingredients and dosing for 4 persons
- 1/2 box of artichoke hearts
- 250 g of cultivated mushrooms
- 100 g of ham
- 4 slices of bread
- 30 cl of chicken soup
- 2 eggs
- 2 cloves of garlic
- 2 tablespoons of chopped parsley
- 2 tablespoons of lemon juice
- 3 tablespoons of grated parmesan cheese
- 2 tablespoons of olive oil
- Salt
- Pepper