Sformato di Carciofi

Prepare the Fresh Artichokes: Trim the outer leaves, remove the fibrous choke, and cut the tender hearts into thin slices. Immediately place them in acidulated water (water with lemon juice) to prevent browning.

Sauté the Artichokes: In a large pan, heat the Extra-virgin olive oil over medium heat. Add the Shallots and Garlic and cook until fragrant, about 2-3 minutes. Drain the Fresh Artichokes and add them to the pan. Sauté for 5 minutes, then deglaze with the Dry white wine. Cook until the wine has evaporated and the artichokes are tender, about 10-15 minutes. Season with a pinch of Fine sea salt and Black pepper. Remove from heat and let cool slightly.

Prepare the Béchamel: In a separate saucepan, melt the Unsalted butter over medium heat. Whisk in the 00 flour to create a roux and cook for 1-2 minutes until lightly golden. Gradually whisk in the warm Whole milk, ensuring no lumps form. Continue to whisk until the béchamel thickens to a smooth consistency. Season with Nutmeg, Fine sea salt, and Black pepper. Remove from heat.