Sformatini di Carciofi

Sformatini di Carciofi is a savory Italian dish made with artichokes and often served as an appetizer or side dish. This dish can be found in regions like Lazio and Campania, where artichokes are abundant. Let me show you how I make this delicious, delicate dish that’s perfect for any meal.

Notes on What to Expect:

The sformatini will come out of the oven soft and slightly puffed. They’ll hold their shape but still have a creamy texture inside. When paired with a rich cheese sauce, it’s a delightful and flavorful dish that’s sure to impress.

Prep Time: 25 minutes

Course: Antipasto (Appetizer)

Equipment Needed:

• Small baking molds (ramekins or metal molds)
• Food processor or immersion blender
• Oven
• > Go get the must-have equipment and ingredients for creating a Savory  #Sformatini di Carciofi  now.

Ingredients:

• 300g artichoke hearts
• 6 large eggs
• 40g Parmesan cheese (grated)
• Olive oil (extra virgin)
• 200ml vegetable broth
• 1 bunch fresh parsley
• A few mint leaves
• Salt and pepper, to taste
• Optional: Cream (for a richer texture)
• > Go get the must-have equipment and ingredients for creating a Savory  #Sformatini di Carciofi  now.

Method:

1. Prep the Artichokes:
   • Begin by cleaning the artichokes, removing the tough outer leaves and trimming the tips. Slice them and sauté in a bit of olive oil with garlic until softened, about 10 minutes. Add the vegetable broth, cover, and cook for an additional 10-15 minutes until tender. Drain well and let cool slightly.
2. Blend the Mixture:
   • Once the artichokes are cooled, blend them using a food processor or immersion blender until smooth. You may want to strain the mixture to avoid any fibrous pieces, ensuring a creamy texture.
3. Prepare the Sformatini Mixture:
   • In a bowl, combine the pureed artichokes with eggs, grated Parmesan, chopped parsley, and mint. Season with salt, pepper, and a touch of nutmeg for added flavor. Blend until smooth.
4. Bake:
   • Preheat the oven to 170°C (340°F). Grease your baking molds with butter and lightly dust with breadcrumbs. Pour the artichoke mixture into the molds, filling them about 3/4 full. Bake for 20-30 minutes, or until the sformatini are puffed up and golden on top.
5. Serve:
   • Allow the sformatini to rest for a couple of minutes after baking. You can serve them as is or with a side of Parmesan cream sauce (just mix cream, milk, and Parmesan, and heat until creamy). Turn them out of the molds carefully and place them on a plate with the sauce.

Variations:

• Vegetarian Option: This recipe is naturally vegetarian, but you can replace Parmesan with a vegan cheese alternative for a dairy-free version.
• For a Richer Flavor: Add some crumbled gorgonzola or goat cheese to the mixture for an extra burst of flavor.

Tips & Substitutions:

• If you want a smoother texture, pass the pureed artichokes through a fine mesh sieve.
• For a more rustic texture, you can skip the straining and blend less.
• If you’re avoiding gluten, you can use gluten-free breadcrumbs or skip the breadcrumbs entirely.
• > Go get the must-have equipment and ingredients for creating a Savory  #Sformatini di Carciofi  now.

Nutritional Information Per Serving:

• Calories: ~250 kcal
• Protein: 12g
• Fat: 18g
• Carbs: 10g
• Fiber: 4g
• Sodium: 320mg

I hope this guide has made making Sformatini di Carciofi seem a little less daunting! Have you tried this before, or is this your first time making it? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!

This dish is a great choice for showcasing the versatility of artichokes in Italian cuisine, especially during the spring months when they’re in season!