Italian Artichoke Casserole Recipe

MAKE THE BECHAMEL SAUCE

1. In a pan, prepare the roux by melting the butter and adding the flour. Stir with a hand whisk to remove any lumps.
2. Pour the milk into a saucepan and bring it to a boil. Then turn off the heat and pour the milk into the roux, stirring very well with a hand whisk.
3. Place back on the heat. Season lightly with salt and season with a little nutmeg. Cook, continuing to stir, until the béchamel has reached the desired consistency.

CLEAN THE ARTICHOKES

1. TIP: When cleaning artichokes, they release a liquid that stains your hands. Therefore, we recommend using disposable gloves or running lemon juice over your hands to protect them.
2. Cut off the stems at the base of the leaves. Peel the stems and set them aside. Then remove the outermost leaves, which are the hardest. Keep only the heart of the artichoke, that is, the innermost part.
3. Cut off the tips of the artichokes, whether they are artichokes with thorns or without. Then cut the artichokes in half. Finally remove the inner part.
4. Leave the artichokes for about half an hour in a bowl with cold water and the juice of 1 lemon. This way the artichokes don't turn dark.
5. Cook the artichokes in boiling water for 15 minutes. Then drain very well and let them cool.
6. Transfer the boiled artichokes to a blender. Add the eggs and grated Parmigiano cheese. Blend until the mixture is as smooth as possible.
7. Transfer the mixture to a bowl and add the béchamel sauce. Stir, adjusting for salt and pepper.

BAKE

1. Pour the mixture into a baking pan greased with a drizzle of oil and sprinkled with bread crumbs.
2. Sprinkle the surface also with a round of oil, a little grated Parmigiano cheese and sprinkle with breadcrumbs.
3. Place the artichoke casserole in an oven preheated to 180°C (350°F) and bake for about 45 minutes. The surface should form a crispy, golden crust.
4. Remove the artichoke casserole from the oven and let it rest about 5 minutes before serving.