A recipe that we enjoyed during our trip in Israel and that accommodates perfectly the artichoke hearts.
You can serve this recipe as a starter or as an accompaniment to a fish for example, but above all do not forget a good piece of bread for sauces !!!
Humm greed !
Mini cocottes de gratin of artichoke heart
Ingredients (for 2 pers.)
- 300 g of artichoke hearts frozen
- 50 g emmental cheese, grated
- 30 cl of fresh cream
- 15 cl of milk
- 1 knob of butter
- 1 c to s of flour
- 2 cloves of garlic
- 2 c to s of parsley
- Salt and pepper
Cook the artichokes in boiling water for 10 minutes.
Preheat the oven to 200°.
During this time, melt the butter in a saucepan.
Once melted, add the flour and stir to form a roux.
Add the milk and cream gradually, stirring constantly to avoid forming lumps.
Add the garlic cloves into pieces (in press garlic or a knife) and chopped parsley to the cream, then season to taste.
Drain the artichokes and cut into 4.
Arrange in the casserole and pour the cream over the top.
To finish, cover with emmental cheese and put in the oven for 15 minutes.