Artichoke timbale with butter sauce

Elegant and refined, a dish that your guests will remember and will enjoy imitating. Let’s see how to make this artichoke timbale with butter sauce following the recipe of Chefs Monica and Franca of Locanda di Pietracupa, Madonna di Pietracupa, Firenze.

Recipe Details:

Region = Tuscany
Course = Main
Serving = 4
Preparation = 30
Cooking = 1 hour and half
Level of Difficulty = High

Ingredients:
  • 20 Artichokes morelli
  • 1 bunch of parsley
  • Half a glass of water
  • 3 tablespoons Parmesan cheese
  • 3 eggs
  • Aluminium moulds
  • Salt, pepper and olive oil to taste
Béchamel Sauce:
  • 1 litre of milk
  • 100 grammes of butter
  • 4 tablespoons flour
  • Salt, pepper and nutmeg to taste
Butter Sauce:
  • 120 grammes of butter
  • 300 dl Single Cream
  • 150 mls Riesling wine
  • 150 mls white wine vinegar
  • 70 grammes of shallots

Remove the outer leaves from the artichokes. Finely chop the remaining artichokes and cook in a pan with three tablespoons of olive oil, parsley and half a glass of water for about 30 minutes. At the end of the cooking, whisk up half the quantity.

To prepare the béchamel sauce melt the butter in a saucepan, add the flour and mix well then add the milk and bring to a boil stirring constantly. Remove from the heat and add the salt, pepper and nutmeg to taste.

Mix together well the chopped and the whisked artichokes, the béchamel sauce, the eggs, the parsley and the Parmesan cheese and pour into the moulds. Cook in a bain-marie at 160 degrees C for around 30 minutes.

To prepare the butter sauce boil in a saucepan the white wine vinegar, the Riesling wine and the chopped shallots. Remove from the heat and discard the shallots and add the cream.

Reduce the mixture to a quarter of the initial quantity. Allow to thoroughly cool and add the previously softened butter beating well until creamy.

Serve the artichoke moulds onto hot plates adding the butter sauce – attention should be paid to the temperature of the serving plates to ensure a good consistency of the sauce.

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