butter, for greasing
40 g/1 1/2 oz fresh breadcrumbs
juice of 1/2 lemon, strained
6 globe artichokes
2 eggs, lightly beaten
40 g/1 1/2 oz Parmesan cheese, freshly grated
1 quantity Béchamel Sauce (see page 58)
salt and pepper


1.Preheat the oven to 180°C/350 F/Gas Mark 4. Grease a tart tin with butter, then sprinkle in the breadcrumbs, tuming the tin to coat. Tip out any excess.
2. Bring a pan of salted water to the boil and add the lemon juice. Break off the
3.artichoke stems, strip off all the leaves, remove the chokes juice of 1/2 lemon, strained and add the hearts to the pan.
4.Cook for 15 minutes, then drain, chop and leave to cool slightly. Lightly beat the eggs and Parmesan in a bowl and stir in the artichoke hearts.
5.Stir the mixture into the béchamel sauce and season with salt and pepper. Pour into the prepared tin and bake for about 45 minutes.
6. Remove from the oven, leave to stand for 5 minutes, then turn out on to a dish and serve.

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