Artichokes sauce
Instructions
Blanch the artichokes in lightly salted boiling water and drain.
Combine the bechamel yolk, albumen mounted to snow and the Parmesan.
Arrange the artichokes in a pan greased with butter, pour the bechamel sauce and bake at moderate flame for 15 minutes.
Ingredients and dosing for 4 persons
- 1 pack of artichokes
- 60 g of butter
- 50 cl of bechamel
- 1 egg
- 100 g of grated parmesan cheese
- Olive oil
- Salt
- Pepper