I am pretty sure you will love this artichoke flan: artichokes are in season, the recipe is easy and the flan can be made the day before. You will just have to warm it a little before serving and decorate it according to your taste.
- 750 ml fresh whole milk
- 4 free range eggs
- 100 gr plain flour
- 80 gr butter
- 1 cup grated parmesan
- 3 large artichokes
- 1 small onion, thinly chopped
- 4 tbsp extravirgin olive oil
- 10 basil leaves
- 1 lemon
Clean and trim the artichokes (if you are wondering how, look at this good video tutorial https://www.finecooking.com/article/how-to-trim-artichokes), halve and reduce to thin slices. Place the slices in cold water and juice from 1 lemon as you go along so they don’t darken in colour.
Heat the olive oil in a large pan, then add the chopped onion and fry until tender. Add the artichokes, cover the pan with a lid, and let cook for 10 minutes. At this point remove the lid and let the juice almost completely dry.
For the béchamel: melt butter slowly in a saucepan, stir in flour and cook for 1 minute. Turn down the heat and slowly pour in the milk, while accurately whisking. Cook, stirring constantly, until thick. Remove from heat and season well with salt and pepper. Add the egg yolks, one at a time, parmesan and the artichokes and stir well. Set aside.
Whisk the eggs whites until they form soft peaks or until stiff and glossy and combine with the artichoke mixture using a spatula, so that the fluffy egg whites you have thoroughly worked won’t be damaged. Wash, dry and chop the basil leaves by hand, and add to the mixture. Do not use scissors to cut herbs, or they will turn sour and loose flavour together with their essential oils.
Grease a tin with butter, dust with some flour and remove the excess. Pour in the artichoke mix, level the surface and beat the bottom of the tin on a hard surface in order to eliminate possible bubbles. Bake at 180°C, still, for 45 minutes. When ready, turn the flan over while still lukewarm- gently moving a knife between the flan and the tin first if needed- or it will irreparably stick to the tin. In case it unluckily happens, you can fix the tragedy by warming up the flan over a very low heat for a couple of minutes and trying again.