Artichoke Flans with Parmesan Sauce
- Vegetarian
- Energy Kcal 305
- Carbohydrates g 8.4
- of which sugars g 4.8
- Protein g 16.2
- Fats g 23
- of which saturated fat g 11.18
- Fiber g 4.9
- Cholesterol mg 160
- Sodium mg 812
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Makes: 5 pieces
- Cost: Average
PRESENTATION
Golden color and creamy look catch your eye with this artichoke flan, making family dinners feel a bit more SPECIAL...yet it fits right into a regular weeknight too. Fresh, tender artichoke hearts are the main star here, teamed up with a parmesan sauce that's soft and savory, creating a rich taste everyone in the family will want more of. Fluffy texture stands out right away, and the simple, elegant presentation really looks nice on the table (makes celebrations or casual brunch plans a bit more memorable). This is a dish where the subtle, good flavor of artichokes blends with creamy, cheesy notes and just the right hint of that nutty parmesan for an experience everyone can enjoy—kids usually go for the cheese-flavor, while adults love how the artichoke parmesan touch makes the meal feel special. Families often serve it as an appetizer or even a light main course, usually with fresh greens, roasted meats, or just a few favorite sides. Simple elegance with every bite, plus it's pretty easy to plate and makes everyone want seconds!
Busy schedules tend to make meals routine, so a classic like artichoke flan gives everyday dinner a nice upgrade without added stress—just warm it up or keep it at room temperature (works both ways for BUSY evenings). Home cooks appreciate the reliability, since the fluffy and moist texture holds up well, even if you keep leftovers for the next day. The creamy parmesan sauce is what really brings everything together, spreading good flavor and a hint of richness across each piece of flan. Kids often end up asking for extra sauce! A favorite trick: try serving small, individual versions for parties, or swap in different cheeses for new tastes. The best thing? Artichoke flan is a go-to for so many occasions—nice at holidays, fun at brunch, and just DELICIOUS when you want something fresh from Italian cooking traditions that still fits right in with what families like to eat. The mix of artichoke, parmesan, and soft cheese flavor with an easy, comforting vibe never lets you down—it's the kind of meal people always remember and look forward to.
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INGREDIENTS
- Ingredients for 5 flans
- Artichokes 4
- Onions 1
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g)
- Vegetable broth 2 mestoli
- Eggs 3 - small
- Extra virgin olive oil 3 spoonfuls
- Fine salt to taste
- White pepper to taste
- for the béchamel
- Type 00 flour ⅛ cup (20 g)
- Whole milk 0.625 cup (150 ml)
- Butter 1 ½ tbsp (20 g)
- Fine salt to taste
- Nutmeg 1 pinch
- for the parmesan sauce
- Fresh liquid cream ½ cup (100 ml)
- Parmigiano Reggiano PDO cheese 4 spoonfuls
- White pepper to taste
- Fine salt to taste
- for the parmesan wafers
- Parmigiano Reggiano PDO cheese 5 spoonfuls
How to prepare Artichoke Flans with Parmesan Sauce
Start by cleaning the How to clean artichokes: remove the tough outer leaves; once you reach the heart, cut it into 4 parts and place all the pieces in a solution of acidulated water (water and lemon juice). Clean and chop an onion and let it brown in a pan with 3 tablespoons of olive oil; drain and cut the artichokes into small squares 1, then add them 2 to the onion and let them cook over low heat for about 15-20 minutes, covering with a lid and adding, when needed, some vegetable broth (or hot water) 3.
When cooking is complete, and the cooking liquid has completely evaporated, pepper and salt if necessary. When the mixture has cooled, blend it until you obtain a smooth cream 4. Prepare a Béchamel sauce by melting the butter in a pan; add the flour, mixing to remove all lumps, then add the milk, salt, and nutmeg. When the béchamel is thick 5 but not too thick, turn off the heat. Mix the béchamel with the artichoke cream 6
and also add 2 tablespoons of grated parmesan 7 and the 3 eggs 8. Oil 5 molds (like for crème caramel) 9
and fill them by dividing the artichoke mixture obtained 10. Bake the artichoke flans for about 35-40 minutes in a preheated oven at 350°F. In the meantime, prepare the parmesan sauce by placing the cream in a small saucepan and bringing it to just below boiling; then add the parmesan 11, and stir to melt it. Finish by adjusting with salt and pepper. At this point, also prepare the Parmesan Wafers: line a baking sheet with parchment paper, then distribute 5 tablespoons of grated cheese on the surface forming 5 circles 12 about 4 inches in diameter.
Once the artichoke flans are baked 13, let them rest for a few minutes, just the time needed to insert the baking sheet with the wafers ready to bake in the oven. When the wafers have turned golden brown (it will take a few minutes), 14 remove the baking sheet from the oven and place the wafers on 5 serving plates 15: remove the flans and place each one on its wafer. Finally, pour the parmesan sauce over the flans and serve immediately, sprinkling the dish with ground white pepper.