THE artichokes with bechamel sauce are an exquisite side dish, with an easy recipe that is prepared by browning in the oven the artichokes just passed in a pan and enriched with Grana cheese And bechamel. perfect accompaniment for roasts even on special and festive occasions.
Ingrediants
- 350 g of artichoke hearts
- 150 g of bechamel
- 150 g of grated Grana Padano
- 1 shallot
- milk
- extra virgin olive oil
- salt
- pepper
THE artichokes with bechamel sauce they are an exquisite side dish, particularly suitable to accompany second courses such as scallops or the most classic of roast meats. Rich and substantial dish but with a delicate and elegant taste, the artichokes prepared in this way are also perfect on holiday menus.
The recipe to prepare them is very easy: once cleaned, the sliced artichokes are sautéed. in the pan and then move on to au gratin in the oven with bechamel and grated cheese: so soft and delicious they are truly irresistible.
And with a good homemade bechamel, which you can also prepare gluten-free or lactose-free, there are many Vegetable Gratin to be proposed also on Christmas tables. Cauliflower au gratin is among the most classic and Brussels sprouts au gratin are among our favorites.
If you are looking for recipes with artichokes, vegetables with an unmistakable flavor and many beneficial virtues, we offer you the very simple sautéed artichokes or baked artichokes.
OTHER TASTY RECIPES: Sfomato artichokes and Parmesan cheese, Fennel au gratin with bechamel, Artichoke cake, Chard au gratin with bechamel
How to prepare: Artichokes with bechamel
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
25 min
- Portions
-
4
How to prepare: Artichokes with bechamel
To prepare the artichokes with béchamel, start by cleaning the vegetables. Separate the stems from the heads of the artichokes, trim them at the base with a small knife then, after cutting the tips, remove the hardest leaves. Cut them in half and remove all the internal hay. Then cut them into slices that are not too thin and as they are ready immerse them in a bowl full of water acidulated with the lemon juice. In a pan, heat three tablespoons of oil, add the chopped shallot and when it has become transparent, add the sliced artichokes and cook for five minutes, stirring often.
Add salt, pepper and away from the heat add the bechamel, prepared according to our basic recipe. Add the grated parmesan and mix well.
Transfer everything to a baking dish, sprinkle with a light grind of pepper and put in a hot oven at 180 ° for twenty minutes, switching to grill mode for the last five. Take the béchamel artichokes out of the oven and let them cool before serving.
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