Artichoke Tortino

Ingredients

• 4 large artichokes 4 large artichokes
• 4 eggs 4 eggs
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for greasing Olive oil for greasing

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 16g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut off the top third of each artichoke and remove the choke if present.
3. 3.
   Steam the artichokes until tender, about 20 minutes. Once cooled, slice them into thin wedges.
4. 4.
   In a large bowl, whisk together the eggs, Parmesan cheese, heavy cream, parsley, thyme, salt, and pepper.
5. 5.
   Grease individual ramekins or a baking dish with olive oil. Arrange the artichoke wedges in the dish and pour the egg mixture over them.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and the center is set.
7. 7.
   Allow the tortino to cool for a few minutes before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Artichokes — Make sure to remove the tough outer leaves and trim the stems before steaming. Steam them until tender to ensure they are cooked properly and have a pleasant texture.

Tips & Tricks

• For a twist, add a pinch of nutmeg to the egg mixture for a subtle warmth of flavor.
• Serve the tortino with a drizzle of balsamic glaze for an extra touch of sweetness and acidity.
• Experiment with different herbs such as rosemary or basil to customize the flavor profile.
• If you prefer a more intense cheese flavor, substitute some of the Parmesan with grated pecorino or Gruyère.
• To make the dish more substantial, add sautéed mushrooms or spinach to the artichokes before baking.

Serving advice

Serve the Artichoke Tortino as an appetizer or a main course accompanied by a fresh green salad. It can also be enjoyed as a side dish alongside roasted meats or grilled fish.

Presentation advice

Garnish the tortino with a sprig of fresh parsley or thyme to add a pop of color. Serve it directly in the individual ramekins or unmold it onto a plate for an elegant presentation.