Artichoke Flans. Artichoke Flan After a long day cooking for others, it is a treat to stop by Wegman's in Collegeville (sometimes we go to the other stores, too, It depends where we are cooking) and have someone there cook for us. To make a pretty presentation, remove some artichoke leaves and set aside. When you turn out the mixture, use them to garnish the flans.
For the Flans: I used frozen artichoke hearts this time, which just needed to be boiled for a few minutes to thaw them. If using fresh artichokes, pare them down to the heart and stem, then boil them in water containing lemon juice until they are tender. When we lived in California during artichoke season we would buy bags of fresh artichokes that were really inexpensive, I would freeze the cooked hearts and this recipe is a great way to use them.
Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, artichoke flans. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Artichoke Flan After a long day cooking for others, it is a treat to stop by Wegman's in Collegeville (sometimes we go to the other stores, too, It depends where we are cooking) and have someone there cook for us. To make a pretty presentation, remove some artichoke leaves and set aside. When you turn out the mixture, use them to garnish the flans.
Artichoke Flans is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Artichoke Flans is something which I have loved my whole life.
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To begin with this recipe, we have to prepare a few components. You can cook artichoke flans using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Artichoke Flans:
- Take 8 of cooked artichoke bottoms (hearts) or 12 ounces frozen thawed artichoke hearts or 12 to 15 ounce can artichoke hearys, drained..
- Prepare 1 tbsp of butter.
- Prepare 4 oz of chopped ham.
- Take 1 small of onion chopped.
- Take 2 clove of garlic, minced.
- Take 1/2 tsp of black pepper.
- Prepare 1/2 tsp of cajun seasoning blend spice mix.
- Make ready 5 large of eggs.
- Get 2 cup of heavy cream.
- Make ready 1/4 cup of grated parmesan cheese.
- Prepare 1/2 cup of shredded swiss or cheddar cheese.
Now if I cant get good fresh ones I subsitute frozen or canned. Prick the bottom, distribute the chopped Jerusalem artichokes in them, then top with the pureed ones. Drain the celery, dress it with sesame oil and sesame seeds and serve it with the flans. Pour the custard over the artichokes, filling each cup almost to the top.
Instructions to make Artichoke Flans:
- 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.
- 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..
- SRAY RAMEKINS OR MUFFIN PANS WELL WITH NON STICK SPRAY..
- In a large bowl mix eggs with cream and pepper and cajun spice, whisk to blend. Set aside..
- 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..
- Pour cream/egg mixture evenly into each ramekin, Top with the shredded cheese..
- 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..
- 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..
- 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..
- These are a good side dish, appetizer,breakfast or lunch!.
Set the roasting pan with the muffin tin in the oven and fill the roasting pan with cool water until the water level is near the top of the muffin tin. Layer cheese, artichokes and bacon in crust. In medium bowl, beat eggs, milk, salt and pepper with wire whisk or fork until well blended. Add garlic and parsley and cook until fragrant but not browned. In a medium saucepan, combine the cream, milk, garlic, salt, and pepper and heat over medium heat just until steam rises around the edges of the liquid.
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