For the garlic-poró refogado
2 tablespoons of olive oil
2 cleaned artichokes, cut into fine slices (white and tender green parts)
Salt and black pepper to taste
For the biscuit croutons
1/4 cup of butter
10 crackers type água e sal slightly crushed
1 tablespoon of chopped fresh parsley
Salt to taste
8 cooked artichoke bottoms
Olive oil for greasing
200g of grated Emmental cheese
Olive oil for drizzling
Fresh parsley leaves for garnish
For the garlic-poró refogado
2 tablespoons of olive oil
2 cleaned artichokes, cut into fine slices (white and tender green parts)
Salt and black pepper to taste
For the biscuit croutons
1/4 cup of butter
10 crackers type água e sal slightly crushed
1 tablespoon of chopped fresh parsley
Salt to taste
8 cooked artichoke bottoms
Olive oil for greasing
200g of grated Emmental cheese
Olive oil for drizzling
Fresh parsley leaves for garnish
Prepare the refogado
In a small frying pan, heat the olive oil over medium heat and cook the garlic-poró for three minutes or until slightly softened
Season with salt and black pepper. Reserve
Prepare the croutons
In a bowl, combine the butter, biscuit, parsley, and salt
Mix until it forms a crunchy crouton
Arrange the artichoke bottoms in a greased baking dish
In one of them, place a 7cm ring mold
Add some of the croutons and press down gently
Top with another artichoke bottom, cover with a layer of refogado, and finish with 50g of grated cheese
Repeat the process for the remaining artichokes
Place in a hot oven (250 oC) for five minutes or until the cheese melts
Drizzle with olive oil, garnish with parsley, and serve.
