Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
1 hour 7 min. | 5 min. | 20 min. | 1 hour 30 min. |
1 | Cut 2 slices ham into small pieces. Set aside. | ![]() |
2 | Prepare 16 purples globe artichokes. | ![]() |
3 | Drain. | ![]() |
4 | Cut off the stalks and cut these into small pieces. Keep the hearts whole. | ![]() |
5 | Pour 2 tablespoons olive oil into a small frying pan on high heat. When good and hot, add the ham. Fry, stirring from time to time. When fried and browned, transfer to a plate, leaving the oil and fat in the pan. Set aside. | ![]() |
6 | Put the pan back on the heat and add the artichokes, sitting the hearts upside down... | ![]() |
7 | ...to brown lightly. Set aside. Preheat the oven to 390°F (200°C). | ![]() |
8 | Pour 350 g bechamel sauce into a saucepan on medium heat (or make this now). | ![]() |
9 | Add 3/4 of the grated 100 g Mimolette to the bechamel. Stir to mix in and melt the cheese. | ![]() |
10 | Add the chopped artichoke stalks (but not the hearts) and the ham. Mix well and turn off the heat. | ![]() |
11 | Arrange the artichoke hearts in individual dishes (or one large one). | ![]() |
12 | Pour the sauce over. | ![]() |
13 | Scatter a little of the remaining grated mimolette on top. | ![]() |
14 | Bake for 10 minutes at the top of the oven (grill position). | ![]() |
15 | Leave to cool slightly before serving. | ![]() |