artichokes
artichokes with anchovies
filled artichokes
artichokes with lemon
baked artichokes
artichokes butter
artichokes with Saint Bernard sauce
artichokes soup
artichokes alla villana
artichokes roasted on fire
artichokes like brain
fried artichokes
bitter-sweet artichokes
bitter-sweet artichokes (2)
artichokes pie
Pull off the leaves from the artichokes and cut them in four parts. Boil them in a salted water for 15 minutes. When cold, drain well and sieve them. Weight 500 gr. of this purée and place it in a tureen.
Prepare fine white sauce with 2 dl of milk, a tablespoon of flour and 30 gr. of butter. Stir with the purée. In a pan fry ¼ of minced onion in oil: when golden brown, add 2 tablespoons of minced parsley. Add it in the tureen. Then add: 4 beaten eggs, 2 tablespoons of grated caciocavallo, a small cup of soup (or meat sauce), salt and pepper.
Mix well the dough until homogenous, then place it in a Pyrex (put on the bottom a greasy paper). Bake in a hot oven for 15-20 minutes.
