Artichoke Flan with Melting Heart

The artichoke flan with melting heart is a delicious appetizer or main dish, ideal for lovers of this versatile vegetable and cheeses with a creamy soul. Here is the recipe with an Italian twist:

Ingredients

• 6 medium-sized artichokes
• 150 g of mozzarella or other melting cheese
• 2 eggs
• 100 g of grated Parmesan cheese
• Breadcrumbs as needed
• Chopped parsley
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper as needed
• Lemon juice
• Butter for greasing the molds

Preparation

1. Clean the artichokes by removing the outer, harder leaves, cut off the spiky top as well as the stem. As you clean them, put them in water with lemon juice to prevent them from blackening.
2. Cook the artichokes in boiling salted water for about 10-15 minutes, depending on their size. They should be tender but still firm. Drain them and let them cool.
3. Meanwhile, in a bowl, beat the eggs with the Parmesan, add parsley, salt, pepper, and very finely chopped garlic.
4. When the artichokes are cool, cut them into thin wedges and dip them in the egg and Parmesan batter, mixing gently.
5. Take individual flan molds (you can also use muffin tins), grease them with a little butter and sprinkle them with breadcrumbs.
6. Place a first layer of artichokes at the bottom, then add a piece of mozzarella or melting cheese in the center and cover with more artichoke wedges.
7. Sprinkle the surface of each flan with more Parmesan and breadcrumbs to get a golden crust.
8. Bake in a preheated oven at 180 °C for about 20 minutes or until the flans are golden and the cheese in the center is well melted.
9. Remove the flans from the oven and let them rest for a couple of minutes before unmolding.

Curiosity

The artichoke is both a vegetable and a flower, appreciated for its digestive and purifying properties. There are many varieties of artichokes, which differ in shape, color, and flavor. In Italy, the Romanesco artichoke, also known as cimarolo or mammola, is very popular for its tenderness and the large edible part.

I hope you enjoy this Italian version of the artichoke flan. Buon appetito!