Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, artichoke flans. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Artichoke Flans is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Artichoke Flans is something that I’ve loved my entire life. They’re fine and they look wonderful.

Jerusalem artichokes are rich and nutty in flavour. In this custard flan recipe, they are cooked down until soft, then mixed with cream, eggs and Parmesan cheese and cooked in a water bath. Gorgeous served with crusty bread or a green salad. Beat the egg yolks in a bowl and gradually mix in the milk mixture.

To get started with this recipe, we must prepare a few ingredients. You can have artichoke flans using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Artichoke Flans:

1. Take 8 cooked artichoke bottoms (hearts) or 12 ounces frozen thawed artichoke hearts or 12 to 15 ounce can artichoke hearys, drained.
2. Prepare 1 tbsp butter
3. Make ready 4 oz chopped ham
4. Make ready 1 small onion chopped
5. Prepare 2 clove garlic, minced
6. Make ready 1/2 tsp black pepper
7. Prepare 1/2 tsp cajun seasoning blend spice mix
8. Make ready 5 large eggs
9. Take 2 cup heavy cream
10. Make ready 1/4 cup grated parmesan cheese
11. Prepare 1/2 cup shredded swiss or cheddar cheese

My recipe for mini flans made in muffin molds is the perfect snack for a party, brunch, BBQ or any other occasion! I made them with a dough. Artichoke Flans with a Mozzarella Core. The Artichoke Flan was light and fluffy and paired well with the creamy truffle sauce.

Instructions to make Artichoke Flans:

1. TO PREPARE YOU WILL NEED 8, 4 OZ RAMEKINS. YOU CAN USE MUFFIN PANS BUT IT WILL MAKE MORE THAN 8 JUST PORTION TO ALLOW A BIT OF ROOM FOR THE EGGS TO PUFF UP! DONT OVERFILL
2. YOU WILL ALSO NEED A COOKIE SHEET. RIMMED IS BEST TO HOLD RAMEKINS. PUT MUFFIN PAN ON A SHEET AS WELL IF YOU USE IT.
3. SRAY RAMEKINS OR MUFFIN PANS WELL WITH NON STICK SPRAY.
4. In a large bowl mix eggs with cream and pepper and cajun spice, whisk to blend. Set aside.
5. Heat butter in medium skillet, add artichokes and cook until lightly browned, portion them evenly among ramekins. Sprinkle parmesan cheese on top of artichokes.In the same skillet cook ham, onion and garlic until onion is soft, evenly divide on top of artichoke/parmesan in ramekins.
6. Pour cream/egg mixture evenly into each ramekin, Top with the shredded cheese.
7. Place ramekins on cookie sheet, Bake in a preheated 350 oven about 30 to 35 minutes until a toothpick comes out mostly clean,and custard is set.
8. Serve in ramekins or let cool about 10 minutes to unmold. To serve unmolded, run a knife around inside edges of ramekin, cover ramekin with small plate, invert to remove then turn top side up to serve.
9. These can be made a day or two ahead or even frozen for later use. Wrap each one individually. To reheat just defost if frozen and heat carefully in microwave just until hot.
10. These are a good side dish, appetizer,breakfast or lunch!

Artichoke Flans with a Mozzarella Core. The Artichoke Flan was light and fluffy and paired well with the creamy truffle sauce. The fresh truffles gave the sauce a deep flavour. Below is the recipe that Chef Mirella kindly shared with us. Instead of fresh truffles, bottled truffle shavings or truffle scented oil can be added to the sauce according to your taste.

So that’s going to wrap this up with this exceptional food artichoke flans recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!