Artichoke Mold
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- eggs
- tbsp balsamella
- grated Parmesan
- salt
- nutmeg
- meat or stew gravy (optional)
Instructions
- Trim and quarter the artichokes and boil them just five minutes so they keep their aroma.
- Pound and sieve them to a pulp (or leave in wedges if tender).
- Dose with eggs, balsamella, Parmesan, salt, nutmeg and optional gravy, tasting to adjust.
- Cook in a bain-marie, in a ring mold to fill with ragout or a smooth mold as an interlude dish.