Artichoke Flan with Parmesan Sauce
This elegant yet simple dish of artichoke flan with a rich Parmesan sauce is perfect for a light appetizer, packed with flavor and texture that will delight your guests. These delicate, savory flans are complemented by a creamy, velvety sauce made from freshly grated Parmesan. Ideal for serving at special occasions or even a refined family meal, this recipe balances the earthiness of artichokes with the nutty richness of Parmesan cheese.
Ingredients:
For the Flans:
| Ingredient | Quantity |
|---|---|
| Artichokes | 4 |
| Onion | 1 |
| Parmigiano Reggiano DOP (grated) | 30g |
| Vegetable broth | 2 cups |
| Eggs | 3 |
| Extra virgin olive oil | 3 tbsp |
| Salt | To taste |
| White pepper | To taste |
| All-purpose flour | 20g |
| Whole milk | 150ml |
| Butter | 20g |
| Nutmeg | A pinch |
| Fresh cream | 100ml |
For the Parmesan Sauce:
| Ingredient | Quantity |
|---|---|
| Parmigiano Reggiano DOP (grated) | 4 tbsp |
| Fresh cream | 100ml |
| Salt | To taste |
| White pepper | To taste |
Instructions:
Step 1: Prepare the Artichokes
Start by cleaning the artichokes. Trim the tough outer leaves and cut the artichokes into quarters. Remove the choke and set aside. In a large pot, sauté the finely chopped onion in olive oil over medium heat until softened and translucent, about 5 minutes. Add the prepared artichokes to the pan and cook for a few minutes until they begin to soften.
Step 2: Cook the Artichokes
Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for about 15-20 minutes, or until the artichokes are tender. Once cooked, allow the mixture to cool slightly. When the artichokes are cool enough to handle, blend the entire mixture with an immersion blender or in a food processor until you achieve a smooth, creamy consistency.
Step 3: Prepare the Flan Base
In a small saucepan, melt the butter over low heat, then whisk in the flour. Continue stirring for 2 minutes to create a roux. Gradually add the milk, stirring constantly, until the mixture thickens to a custard-like consistency. Season with a pinch of nutmeg, salt, and white pepper.
Once the milk mixture has thickened, stir in the pureed artichokes, Parmigiano Reggiano DOP, and eggs. Mix until everything is well combined. You should have a smooth, thick batter.
Step 4: Prepare the Molds
Grease 5 small ramekins or crème caramel molds with a little extra virgin olive oil. Divide the artichoke mixture evenly among the molds, filling each about three-quarters full.
Step 5: Bake the Flans
Preheat your oven to 180°C (350°F). Place the ramekins in a deep baking dish and pour hot water into the baking dish, about halfway up the sides of the molds. This will create a water bath that ensures even cooking of the flans. Bake for 35-40 minutes, or until the flans are set and lightly golden on top.
Once done, remove the ramekins from the oven and allow the flans to rest for a few minutes before serving.
Step 6: Prepare the Parmesan Sauce
While the flans are baking, make the Parmesan sauce. In a small saucepan, bring the fresh cream to a simmer over medium heat. Once it reaches the edge of boiling, stir in the grated Parmigiano Reggiano DOP. Continue to stir until the cheese has completely melted and the sauce is smooth and creamy. Season with salt and white pepper to taste.
Step 7: Serve the Flans
Once the flans are baked and rested, carefully remove them from the molds. Plate the artichoke flans and drizzle generously with the creamy Parmesan sauce. For an extra touch of flavor and elegance, you can garnish with fresh herbs or a sprinkle of additional grated Parmesan.
Let the flans sit for a minute or two to allow the sauce to absorb into the delicate texture of the artichokes. Serve warm as a perfect starter or a sophisticated addition to any meal.
Notes:
- This dish can be made ahead of time and gently reheated in a water bath before serving.
- If you don’t have ramekins or crème caramel molds, you can use any small oven-safe dish, but make sure the cooking time may vary depending on the size of your molds.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 7g |
| Carbohydrates | 15g |
| Fat | 12g |
| Saturated Fat | 6g |
| Fiber | 4g |
| Sodium | 300mg |
This dish is an ideal choice for anyone looking to enjoy a light and flavorful appetizer with a sophisticated twist. It combines the earthy richness of artichokes with the savory goodness of Parmesan in a smooth, comforting flan that is perfect for any occasion.
