Medium

Artichoke flowers au gratin with green garlic

Name: Artichoke flowers au gratin with green garlic
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Artichoke (8 large, estimated trimmed weight); 180 g Green garlic; 80 g Bacon; 100 g Egg yolk; 150 g Mascarpone; 30 g Extra virgin olive oil (20 g artichokes and 10 g sautéing); 4 g Parsley; 2 g Salt; 30 ml Water

Total time1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg yolk. Milk: Ingredient to check: Mascarpone. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Opened and browned artichokes with an egg-yolk and mascarpone cream, bacon and green garlic.

Jump to steps

30 minpreparation and possible waiting

40 mincooking

4servings

2.048 kcalwhole recipe

512 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Starter 1 to 2 hours Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleFrying panOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

Low carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

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 Approx. ⅓ level tsp of fine salt 2 g
Water 30 ml

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Let’s get cooking

Method

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.
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.
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.
Brown under a preheated grill for 3–5 minutes. Serve two artichokes per person with the remaining parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.