• 1 pack of ready browse
  • 4 mondata artichokes and sliced sliced
  • 1 small onion
  • 250ml of fresh cooking cream
  • 2 eggs
  • 150g of grated grated cheese
  • 1 tablespoon of extra virgin oil
  • Nutmeshed
  • Salt and pepper q.b.

For one thing, we need to study the well-mondata and private artichokes of their inner barbetta, cut to untoo thin slices, in a spoon of extra virgin olive oil, together with the finely cut onion. Let it cook well and set aside.

The other ingredients are mixed together, slamming well to make sure they amalgamate well : the cream, the eggs, the cheese, and finally salt, pepper and nutmeg.

We lay the browse in the pyrophile. The ready outlets have the baking paper included, which makes the operation even easier. You don't have to join the roof and finished cooking you can easily pull the paper, sliding it out of the bottom.

We transfer the artichokes into the steamer by adding below the compound obtained with the cream and the other ingredients.
Bake in the oven preferably ventilated at 190 °, for about 20.

It's delightful even served at room temperature!

To Receita em Portugues! 


  • 1 mass folhada ready
  • 4 alcachofras bem limpinhas and cortadas em fatias
  • 1 cebola
  • 250ml de creme de leite
  • meia xicara de queijo parmesao ralado
  • 2 ovos
  • azeite de boa qualidade
  • Sal and pimenta a goose
  • 1 pitada de noz moscada

At primeira coisa a fazer é refogar as alcachofras cortadas em fatias num pouco de azeite, com a cebola picadinha. Deixo cozinhar bem. Separo.

Ajeito a mass folhada na form and by heaving logos or baking, que must estar aquecido at 190 ° when colocar to cake. Misturo bem todos os ingrientes restantes. Coloco in alcachofra na forma, logo em seguida to mistura com or creme de leite and os outros ingredientes. Levo at the oven por mais ou menos 20 minutos.

I can serve it cake salgada fria também. It's uma delicia!


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