Artichoke flowers au gratin with green garlic
Total time70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Artichoke 8 large, estimated trimmed weight 700 g
- Green garlic 180 g
- Bacon 80 g
- Egg yolk 100 g
- Mascarpone 150 g
- Extra virgin olive oil 20 g artichokes and 10 g sautéing 30 g
- Parsley 4 g
- Salt 2 g
- Water 30 ml
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Method
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Remove the tough leaves, tips and choke from the artichokes without separating the hearts. Boil in water with salt and some parsley for 20–25 minutes until tender. Drain upside down and gently open the leaves into flowers.
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Brown the flowers in 20 g oil in a pan and transfer to an ovenproof dish. Sauté the chopped bacon and green garlic in the remaining 10 g oil for 6–8 minutes.
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Whisk the egg yolks with 30 ml water in a bowl over simmering water, without touching it, until thickened and reaching 71 °C. Remove and add the mascarpone in three batches. Fold in the sautéed mixture and spoon over the artichokes.
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Brown under a preheated grill for 3–5 minutes. Serve two artichokes per person with the remaining parsley.
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