Artichoke flan recipe

This artichoke flan recipe makes a delicious and healthy snack for a summer garden party, or you can serve up a slice with some salad to make a tasty, vegetable-packed lunch.

Artichoke has plenty of health benefits, but is most well-known for its liver detoxing properties – as it can help to reduce inflammation, remove toxins and maintain healthy bile production. So this flan could be your new best friend if you’re suffering with a painful hangover!

Ingredients (makes 10)

1 egg

1 small onion

6 small artichokes cut into quarters

2tbsp of Parmesan cheese

300g of béchamel sauce

A knob of butter

1tsp of potato starch or corn flour

Breadcrumbs

300g of Cirio peeled plum tomatoes

White pepper and salt to taste

Method

Wash the artichokes thoroughly and boil. Once cooked, remove, drain well and mash into a smooth paste using a hand blender.

In a bowl, mix the artichoke paste, egg, Parmesan and salt and pepper until the mixture is smooth.

Grease a cupcake tin or individual moulds, sprinkle with breadcrumbs and fill them three-quarters of the way with the artichoke mixture. Bake in the oven at 180°C (350°C /Gas 4) for 25 minutes until firm. Remove from the oven and allow to cool for 10 minutes before turning them over.

Meanwhile prepare the tomato sauce by frying an onion in some olive oil with a pinch of salt and pepper before adding Cirio’s peeled plum tomatoes and one teaspoon of potato starch/corn flour. Cook until the sauce has thickened and use a hand blender to blend into a smooth sauce.

Once turned over and removed, garnish with the tomato sauce and enjoy!

Recipe courtesy of Cirio