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Best Easy Sformato di Carciofi Recipe

Name: Best Easy Sformato di Carciofi Recipe
Total time: 70 min
Yield: 200 g
Ingredients: fresh artichokes 4 pieces; eggs 4 pieces; Parmigiano Reggiano 0.5 cup; whole milk 0.5 cup; heavy cream 0.5 cup; ricotta cheese 0.25 cup; olive oil 2 tbsp; black pepper 0.25 tsp; salt 0.5 tsp; nutmeg 0.25 tsp

Artichoke flan with Parmigiano and cream is a refined Italian vegetable dish. This vegetarian mediterranean creation is high protein, fresh, and perfect for elegant family dinners.

Cook 70 min Difficulty NORMAL 255 kcal

#vegetarian #mediterranean #high protein

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Ingredients

Main ingredients

fresh artichokes 4 pieces
eggs 4 pieces
Parmigiano Reggiano 0.5 cup
whole milk 0.5 cup
heavy cream 0.5 cup
ricotta cheese 0.25 cup

Seasonings/Sauce

olive oil 2 tbsp
black pepper 0.25 tsp
salt 0.5 tsp
nutmeg 0.25 tsp

Nutrition summary

Carbohydrates 13 g 20%

Protein 14 g 22%

Fat 15 g 58%

Serving size 200g

Cooking steps

1

Preheat the oven to 325°F (165°C) and generously brush ramekins or a baking dish with olive oil.
2

Trim artichokes by removing tough outer leaves and chokes, then slice hearts and sauté in 1 tbsp olive oil with a pinch of salt over medium heat, stirring often for about 10 minutes, until tender.
3

In a mixing bowl, whisk together eggs, Parmigiano, ricotta, milk, heavy cream, nutmeg, salt, and pepper until smooth.
4

Fold the cooled sautéed artichokes into the egg and cheese mixture, combining thoroughly.
5

Pour mixture into prepared ramekins. Place ramekins in a large roasting pan and add hot water to come halfway up their sides for a gentle water bath.
6

Bake for 40–45 minutes, or until the center is just set and a gentle wobble remains when shaken.
7

Remove ramekins from the water bath, let cool for 10 minutes, then run a thin blade around the edge and invert onto plates. Serve warm or room temperature.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Sformato di Carciofi Recipe?

The essential ingredient here is fresh artichokes, which define the character and delicate vegetable flavor of this traditional sformato. The artichokes, paired with Parmigiano Reggiano, offer a uniquely refined taste and a creamy texture to the flan.

Q. How do I prevent my sformato from becoming rubbery or overcooked?

A water bath (bain-marie) is used for gentle, even cooking. Be careful not to over-bake: remove the flans as soon as the center is gently set with a slight wobble. Overcooking leads to a rubbery texture, so monitor closely, especially in the final 10 minutes.

Q. What gives this sformato its creamy texture and rich flavor?

The combination of eggs, heavy cream, ricotta cheese, and milk, plus the inclusion of Parmigiano Reggiano, ensures a creamy, custard-like texture and a deeply savory, umami-rich flavor typical of Italian vegetable flans.

Q. Is this recipe high in protein, and how many calories does each serving have?

Yes, each serving provides about 14g of protein and 255 kcal, with a protein-to-carb caloric ratio of roughly 1:1 and just under 60% of total calories from fat. This aligns with high-protein and Mediterranean dietary patterns.

Best Easy Sformato di Carciofi Recipe

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