Method:

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.

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.

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.

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.

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.