Parmigiana, yes, of course, and who would give it up, but white artichoke, the vegetarian dish you wouldn't expect
A highly respectable alternative solution. Particularly tasty and different.
When you think of parmigiana, your mind immediately goes to eggplant, tomato, and stringy mozzarella. But today I want to introduce you to a surprising variation: white artichoke parmigiana. It's a dish that combines the delicacy of an often overlooked vegetable with the typical deliciousness of parmigiana, creating an elegant and unique dish.
The artichokes take center stage thanks to their firm texture and unmistakable flavor, which pairs perfectly with the béchamel and cheese. Each layer is a blend of lightness and creaminess, with that rustic touch that only artichokes can provide.
White artichoke parmigiana
It's a recipe I love to make when I have vegetarian guests, but I assure you it wins over everyone: even the most skeptical are won over by its deliciousness. It's proof that vegetables, when treated with respect, can create sumptuous and memorable dishes.
Ingredients
- Artichokes 8
- Mozzarella 250 g
- 80g grated Parmigiano Reggiano
- Bechamel sauce 500 ml
- Lemon juice 1
- Extra virgin olive oil 40 ml.
- Fresh parsley
- Sale
- Black pepper
Parmigiana, yes, of course, and who would say no? But white artichoke, the vegetarian dish you wouldn't expect.
1. Clean the artichokes by removing the tough leaves and tips, then immerse them in water acidulated with lemon juice to prevent them from browning. Cut them into thin slices.
2 Heat a pan with a drizzle of oil and cook the artichokes for about 10 minutes, adding a little water if necessary. Season with salt and pepper.
How to prepare white artichoke parmigiana
3. Spread a thin layer of béchamel sauce in a baking dish, then alternate layers of artichokes, mozzarella, parmesan, and more béchamel sauce. Continue until all the ingredients are used.
4 Bake in a preheated oven at 180°C for 30 minutes, until golden brown. Garnish with chopped fresh parsley before serving.
