Ingredients for 4 people:
- 8 artichokes;
- 1 cloves of garlic;
- extra virgin olive oil;
- 1 glass of white wine;
- 4 eggs;
- salt; pepper;
- yellow flour for polenta.
Clean the artichokes by removing the hardest outer leaves, cut them into 4 parts and remove the beard and remove any leaf tips.
Clean the artichoke stems by removing the outermost part of the stem, then cut them into small pieces.
In a pan pour a little extra virgin olive oil, the whole clove of garlic and crushed a little with a fork, pour the artichokes seasoned with salt and pepper, add the white wine and a little water to cover the artichokes and bring to cooking.
Leave to cool then blend everything with a mixer. Pour the mixture into a bowl large enough to contain all the mixture, pour one egg at a time and work with a whisk.
Grease the molds with oil, making sure to grease the walls as well, then flour the entire mold with the yellow flour. Pour the mixture into the molds up to one centimeter from the edge.
Bake in a preheated oven at a temperature of 190 ° for about 10/20 minutes depending on the oven used. Once cooked, remove the side of the molds with a knife, turn them over and place on the serving dish, first pouring a little pecorino cream into the dish.
Preparation of the pecorino cream.
Ingredients for the cream:
- 50 g of pecorino cheese;
- 50 ml of milk;
- 25 ml of cream;
- 15 g of white flour;
- salt; pepper.
Put the milk and cream in a saucepan and bring to the boil, pour the grated pecorino, working it with a whisk, the sifted flour, salt and pepper, stirring constantly until the mixture is smooth.