Servings: 4
Ingredients
For the Custard
- 300 g artichoke hearts (cooked or canned, drained)
- 150 ml double cream
- 150 ml milk
- 3 eggs
- 90 g Pecorino cheese, finely grated
- 1 garlic clove, minced
- Salt and freshly ground black pepper
For the Salad:
- 2 oranges , segmented
- 6 radishes , thinly sliced
- A few mint leaves
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- Salt and pepper , to taste
Instructions
Custard:
- Preheat the oven to 150°C.
- Blend the artichokes with the cream, milk, and eggs until smooth.
- Stir in the grated Pecorino, garlic, salt, and pepper.
- Pour the mixture into greased ramekins.
- Place ramekins in a baking dish filled halfway with hot water (bain-marie).
- Bake for 30–35 minutes until just set.
- Cool slightly before serving.
Salad:
- Combine the orange segments and radish slices.
- Whisk together the olive oil, vinegar, salt, and pepper.
- Toss the salad with the dressing and garnish with mint.
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