Recipe Parmigiana of white artichokes of of 16-03-2014 [Updated on 16-03-2014]
Today's recipe is the white artichoke parmigiana, a greedy and tasty side dish that I prepared with the first artichokes of the season, I sautéed the vegetables to make it tender and tasty and stuffed it with bacon, provolone and a lot of bechamel, mmmm ; P Last year I already proposed a fried artichoke parmigiana topped with tomato sauce, but this new variant beats it by far and I think it will be present on my table again. Fortunately, the good weather continues and I can still enjoy a day in the open air, yesterday Elisa saw the snow for the first time and had a lot of fun throwing snowballs, making snowmen and reckless rides on the sled, the most beautiful thing was when she was lying on the ground on the snow and without anyone telling her anything she started to be an angel moving her arms and legs, who knows where she will have seen him do hahaha how strong children! Okay I run away, I'm going to enjoy another carefree day before diving back into the busy schedule of next week, kisses and happy Sunday; *
Clean the artichokes, removing the hard outer leaves, part of the stem and cutting the tips.
Cut the resulting artichoke hearts into slices then place them in a bowl with the water and the juice of half a lemon and leave to rest for 30 minutes.
Brown a clove of garlic in a pan with oil, then drain the artichokes from the water, add them to the pan and sauté them over high heat for a couple of minutes
Lower the heat, add the chopped parsley, and the hot broth and cook for 10 minutes
Prepare the bechamel
Let's go now to assemble the white artichoke parmigiana
Cover the bottom of a baking dish with a thin layer of bechamel, then put a first layer of sautéed artichokes
Cover with bacon and sliced provolino. Cover with béchamel and parmesan
Continue placing another layer of artichokes
Finish by covering with béchamel and parmesan then bake the parmesan at 200 ° and cook for 20 minutes
Let the white artichoke Parmigiana cool before cutting into slices and serving