Here an appetizing starter very easy to prepare, to cook the last artichokes of the season: artichokes and bacon muffin! What do you think?



6 artichokes

5 eggs

1 lemon

2 cloves of garlic

200 ml of milk (one glass)

2 o 3 tbsp of parmesan cheese

150 g of bacon (cut thin)

half a glass of white wine



evo oil


Clean the artichokes throwing away the external leaves and the hard parts of the stems (but don’t throw the stems!) and put them in a bowl of water with a squeezed lemon inside for 20 minutes, so they will not become black.

Cut them in half and then in thin slices.

Brown artichokes in a pan with evo oil and garlic to be removed when golden brown. Once artichokes are browned, add half a glass of white wine, let it evaporate and cook them covered for 10-15 minutes on a slow flame. After this time remove the cover and make artichokes crisp. Add salt and pepper.

Beat the eggs and add parmesan cheese, milk, salt and pepper.

Compose the muffin putting on the bottom of each mould two slices of bacon and turn the edges inboard, then put the artichokes slices along the edges. Pour the eggs compound, but don’t fill the mould completely because the eggs will make muffin raise.

Add some artichokes on the surface.

Put in the oven for 30-35 minutes at 350°F, turn on the grill for the last 5 minutes to make muffin crisp.

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