Potato Flan with Artichoke Salad
- Gluten Free
- Vegetarian
- Energy Kcal 524
- Carbohydrates g 45.2
- of which sugars g 7.5
- Protein g 30.6
- Fats g 24.5
- of which saturated fat g 12.08
- Fiber g 14.5
- Cholesterol mg 159
- Sodium mg 1337
- Difficulty: Very easy
- Prep time: 25 min
- Cook time: 1 h 30 min
- Serving: 4
- Cost: Very low
PRESENTATION
If you’re looking to impress with a really refined Italian starter, Sformatino di patate con insalata di carciofi is your go-to dish. Seriously good. This elegant appetizer hails from the beautiful regions of Emilia-Romagna and Lombardy. And look, the culinary traditions there have these subtle flavors and creamy textures. Imagine a potato flan that's more than just a side—it's a mini celebration on a plate. For real. With a center of gooey Tilsit and Pecorino cheeses.
The way the tender potato exterior holds that melty, cheesy core makes each bite a delight. Really, really nice. And the artichoke salad? It's not just a sidekick; those crisp artichoke hearts are sliced thin and tossed with a simple vinaigrette. So fresh. They bring a crunch that perfectly balances the richness. Plus, a sprinkling of Parmigiano Reggiano shavings on top gives it a nutty, salty finish—honestly, it's clear why these flavors are beloved in Northern Italy.
This dish adds just enough elegance to suit a dinner party table. And here's the deal: it’s an excellent potato and artichoke recipe for anyone wanting to impress without the fuss. Really, it’s ideal for vegetarians—no meat here, just the richness of traditional Italian cheeses making it feel special. The contrast between the moist, almost souffle-like flan and the crunchy salad is exactly what makes Italian antipasti shine. No question.
Among so many easy potato recipes, this one stands out for its presentation and roots in classic cheese traditions. Offering a nod to regional flavors in every bite. Feel free to tweak the salad with different vinaigrettes or add extra Parmigiano if you like it more savory. However you serve it, this vegetarian appetizer turns even a simple gathering into something memorable. For sure. Showing how much flavor you get with good ingredients and Italian techniques. Whether you’re hosting a special occasion or just enjoying a meal with friends, this dish changes the ordinary into something really unique. Pretty much.
INGREDIENTS
- Ingredients for 6 flans
- Potatoes 2.2 lbs (1 kg)
- Tilsit cheese 3.5 oz (100 g)
- Pecorino cheese 2.5 oz (70 g) - to grate
- Whole milk 0.42 cup (100 ml)
- Eggs 2
- Chives 6 fili
- Fine salt 1 pinch
- Black pepper to taste
- Nutmeg to taste
- For the artichoke salad
- Artichokes 6
- Lemon juice 1
- Fine salt 1 pinch
- Extra virgin olive oil to taste
- Black pepper to taste
- To garnish
- Parmigiano Reggiano PDO cheese to taste - shredded
How to prepare Potato Flan with Artichoke Salad
To prepare the potato flan with artichoke salad, start by boiling the potatoes 1: cook them until you can pierce them with a fork (to shorten cooking times you can use a pressure cooker). Once cooked, drain them and let them cool slightly. Then mash them with a potato masher, collecting them in a bowl 2; separate the whites from the yolks and add the yolks to the potatoes 3, stirring with a wooden spoon to absorb them.
Take the Tilsit cheese and cut it into cubes 4, then add it to the bowl with the potatoes 5. Also add the Pecorino, then the lukewarm milk gradually 6,
salt and pepper to taste and chopped chives 7. Also grate the nutmeg to flavor the mixture 8. In a separate small bowl, beat the egg whites until stiff with electric whisks 9,
until they are white, firm, and frothy 10. Gently fold them into the potato mixture 11 and mix with a spatula from top to bottom to avoid deflating them 12.
Once you have incorporated the egg whites, take 6 molds with a capacity of about 5.4 oz each; butter them and line them with parchment paper, then divide the mixture into six equal parts, filling the molds to the edge 13. Place the molds in a high-rimmed baking dish and fill it with hot (but not boiling) water up to 3/4 14, to cook in a bain-marie in the oven: this way the right humidity will be created so the flans remain soft and don't dry out too much during cooking. Bake in a preheated static oven at 356°F for 1 hour (if using a fan oven, at 320°F for 50 minutes). Meanwhile, prepare the artichoke salad: clean the artichokes by cutting off the sharper top part and peeling them until you reach the more tender leaves 15.
Then clean the stem by removing the outermost part and immerse the cleaned artichokes in a bowl with water and lemon to prevent them from darkening 16. At this point, cut the artichokes in half and with a knife remove the inner fuzz 17, then cut them into julienne strips 18
and drizzle them with a little olive oil 19; you can season to taste with salt and pepper to flavor them. Distribute the artichoke salad on a serving plate 20. Once the potato flans are cooked, take them out of the oven 21 and let them cool slightly.
Turn the potato flan over in the center 22, take the Parmigiano Reggiano and make shavings 23 to distribute over and around the potato flan with artichoke salad 24!