Artichokes gratinated with mushrooms are a delicious side dish, perfect to accompany meat or fish. The artichoke hearts are baked with a creamy filling of mushrooms, cooked ham and cheese. The result is a flavorful and irresistible dish.
Remove the sandy part of the mushroom stems
Wash them and slice them
Drizzle with lemon juice
Heat a tablespoon of oil in a pan and cook the mushrooms until all their liquid has evaporated
Season with salt and pepper
Soak the bread in 10 cl of chicken broth
Peel and crush the garlic
Cut the ham into cubes
Rinse the artichoke hearts and slice them
Preheat the oven to 200 degrees Celsius (gas mark 6)
Grease a terracotta baking dish with oil
Crumble the bread with a fork, add the garlic and parsley and mix everything together
Put half of this mixture into the dish and cover it with the artichokes, the ham and then the mushrooms
Sprinkle with the remaining herbed crumbs
Break the eggs into a bowl, beat them with a fork and add the remaining broth
Pour everything into the dish, sprinkle with Parmesan and bake in the oven for twenty minutes
Serve hot in the dish
You can replace the cooked ham with leftover chicken cut into small pieces
Casserole dish
Pan
Grater
Oven
Store in the refrigerator in an airtight container for up to 3 days
Can be prepared in advance and reheated at the time of serving
Italy
| Energy (kcal) | 112.3 |
| Carbohydrates (g) | 5.39 |
| of which Sugars (g) | 1.54 |
| Fat (g) | 6.91 |
| of which Saturates (g) | 2.08 |
| Protein (g) | 6.6 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.33 |
