Budino di carciofi (individual artichoke molds)

6 servings

Ingredients

Quantity Ingredient
2 Eggs
2 ounces Heavy cream
3 ounces Grated Pecorino
½ teaspoon Minced mint
¼ Onion, minced
Fresh black pepper
1 slice Of lean bacon minced
6 Artichoke bottoms*
Salt
½ cup Chicken broth
1 tablespoon Olive oil

Directions

* To prepare the artichoke bottoms, remove the outer leaves of the artichokes and steam them lightly, using about 1 inch of water in the pan. This should take about 10 to 12 minutes.(The insides of the artichokes should not be cooked entirely through.) Remove from pan and let cool. When you can handle them, peel off the remaining leaves, and if there are chokes remove them. Hollow out the inside of each enough so that there is a small cup in each bottom. Trim the stems so that they can sit in small ramekins without toppling over.

1. Saute the bacon in the olive oil without crisping it. Remove and drain on paper. Discard all but ½ tablespoon of the fat and cook the onion in it until translucent. Do not brown. Remove and drain on paper.

2. Pre-heat the oven to 350-F. Beat the eggs, cream, and Pecorino together, then stir in mint, onion, salt and pepper.

3. Place the artichokes in ramekins that have been lightly oiled and have had equal portions of the broth poured in the bottom of them.

Set the artichoke bottoms in the ramekins. Stir the egg mixture once more and with a small table ladle, fill each hollow almost to the top of the rims. Sprinkle lightly with Pecorino and bake until custard is just set. Cool on a rack, invert on plates and serve garnished with mint. Source: Journal of Italian Food & Wine

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