Artichokes with Cheese
(Carciofi al Formaggio)
Ingredients:
1 oz (25 grams) butter, plus extra for greasing
8 globe artichokes, trimmed
8 fl oz (250 ml) milk
3 tablespoons rice flour
5 oz (150 grams) Emmenthal cheese, freshly grated
1 egg, separated
1 fresh thyme sprig, leaves only
Pinch of saffron threads
Pinch of curry powder
Salt
Directions:
Preheat the oven to 180°C (35O°F) Gas Mark 4.
Grease an ovenproof dish with butter.
Parboil the artichokes for about 10 minutes.
Drain well.
Heat the milk to just below the boiling point.
Remove from the heat.
Melt the butter in another saucepan.
Stir in the flour and cook over a low heat, stirring constantly, for about 2-3
minutes until lightly browned.
Gradually stir in the hot milk.
Season with salt.
Add the saffron and curry powder.
Remove the pan from the heat and stir in the Emmenthal cheese, egg yolk and
thyme.
Stiffly whisk the egg white in a grease-free bowl
Pour into the sauce.
Fill the artichokes with the sauce.
Arrange the artichokes in the prepared dish.
Bake for 30 minutes.
Remove them from the oven and leave to cool for about 5 minutes before serving.
Serves 4.