Recipe: Pasta gratin with artichokes

Cooking with raw artichokes can be slightly laborious, but it's worth it. In this pasta recipe, the delicate flowers play a convincing leading role. Recipe by Mademoiselle Adelana, Adelana.

Ingredients

• 3 artichokes
• 1 lemon (a slice and the juice)
• Olive oil
• 1 clove of garlic
• 1 egg yolk
• 20cl organic cream
• 3 tablespoons of white wine
• 220g cooked farfalle (or equivalent wholemeal pasta)
• 250g crumbled Mozzarella cheese

Preparation

The artichoke's stem should be hard, which is a sign of freshness.

1. Remove the heart of the artichokes: cut the stem with a good knife, remove the small hard leaves and then cut at the base to remove the heart. To avoid waste, remove only a few layers of leaves: once the white of the heart appears, just cut off the dark part of the leaves. Remove everything in the heart (hay). Rub the artichokes with a slice of lemon to prevent them from turning black during cooking.
2. Cook the artichoke hearts in boiling salted water with the lemon juice for 15-20 minutes.
3. Cook the minced garlic in a greased pan over low heat. Add the cooked and roughly chopped artichoke. Season with parsley, salt and pepper.
4. In a bowl, prepare the cream: mix the white wine, the egg yolk and the liquid cream until you obtain a homogeneous texture.
5. Arrange the gratin in an oiled dish: start with a row of farfalle, then a layer of crumbled mozzarella, a layer of cream and finally a layer of artichokes. Repeat, finishing with the mozzarella.
6. Bake in the oven at 200°C for 20 minutes, until a golden crust forms.

This recipe was kindly shared with us by Adelana from Adelana.fr.