Artichokes, 4
Sliced almonds, 1,1 Oz
Milk, 17 fl Oz
Flour , 1,8 Oz
Parmesan cheese, 1,4 Oz
Butter, 1,4 Oz
Egg yolks, 1
Lemon, 1
Glass of dry white wine, 1
Egg white, 3
extra virgin olive oil
cloves of garlic, 2


Wash the lemon and clean the artichokes from the leaves and stems, keep aside the scraps to make a soup or a risotto.
Cut into slices and put them to soak in water acidulated with lemon juice.
Heat the oil in a pan with the garlic and sliced mint, sauteed artichokes and blended with wine. Add salt and stop it.
Cook the potatoes in boiling water for 15 minutes, drain and let cool.
In another pan, prepare the sauce.
Mix the softened butter with the flour and as soon as the roux will be toasted add the hot milk, stirring constantly.
Remove from the heat and add grated Parmesan cheese and egg yolks, still stirring to mix everything well.
In a bowl beat white eggs with a pinch of salt until stiff.
In the same bowl combine white eggs with artichokes and sliced almonds.
Preheat oven to 180 ° C and baste the casserole with alittle bit of olive oil, than put the ingredients on this sequence: artichokes with sauce and almonds, potatoes, sauce with artichokes and almonds and than again until the end.
At last add some grated Parmesan cheese and some almond’s slice.
Bake for 20′ in the oven and let chill it for 10′ before serving.

Thanks to: Con Le Mani in pasta