A very good appetizer, perfect for a special dinner

Ingredients

• For the dough of the flans
  • Vegetable broth 2 ladles
  • Artichokes 4
  • Onions 1
  • Olive oil 3 tablespoons
  • Grated Parmigiano Reggiano 30 gr
  • Eggs 3

• For the bechamel sauce
  • Butter 20 gr
  • Flour 20 gr
  • Milk 150 ml
  • Grated nutmeg 1 pinch

• For the Parmesan sauce
  • Fresh cream 100 ml
  • Grated Parmigiano Reggiano 4 tablespoons

• For the waffles
  • Grated Parmigiano Reggiano 100 grams

Directions

1. Clean the 4 artichokes and cut them into slices.
2. Clean and chop an onion and place it to brown in a pan with 3 tablespoons of olive oil; drain the artichokes, add them to the onion and let them cook over low heat for about 15-20 minutes, covering them with a lid and adding, when needed, vegetable broth (or hot water).
3. When cooked, when the cooking liquid has completely dried, pepper and season with salt if necessary. When the mixture is cooled, blend it until you get a smooth cream.
4. Prepare a bechamel sauce by melting the butter in a pan; add the flour stirring to remove all the lumps, then add the milk, salt and nutmeg. When the bechamel sauce is thick but not too thick, turn off the heat. Incorporate the béchamel sauce into the artichoke cream and also add 30 grams of grated Parmesan cheese and the 3 eggs.
5. Oil and cover with breadcrumbs 4 stencils (of the type for caramel creams) and fill them by dividing the artichoke mixture obtained. Bake the artichoke flans for about 35-40 minutes in a preheated oven at 180 °.
6. For the parmesan waffles see here
7. Finally, pour the parmesan sauce over the flans and serve immediately.