8 cooked artichoke bottoms
1/2 kg of peas, cut into strips or slivers
For the sauce:
4 tablespoons of butter or margarine
1 tablespoon of grated carrot
1 tablespoon of chopped fresh parsley
1 tablespoon of chopped onion
2 tablespoons of cooked ham, diced
4 tablespoons of all-purpose flour (36 g)
2 cups of milk (480 g)
Salt and black pepper to taste
1/2 cup of grated Parmesan cheese (50 g)
1/4 cup of grated Parmesan cheese (25 g)
8 cooked artichoke bottoms
1/2 kg of peas, cut into strips or slivers
For the sauce:
4 tablespoons of butter or margarine
1 tablespoon of grated carrot
1 tablespoon of chopped fresh parsley
1 tablespoon of chopped onion
2 tablespoons of cooked ham, diced
4 tablespoons of all-purpose flour (36 g)
2 cups of milk (480 g)
Salt and black pepper to taste
1/2 cup of grated Parmesan cheese (50 g)
1/4 cup of grated Parmesan cheese (25 g)
Line a baking dish with the artichoke bottoms
Sauce: melt the butter in a pan and fry the vegetables and ham until the carrot is tender
Add the flour and mix for another 3 or 4 minutes
Do not let the flour brown: heat the milk and add it to the remaining ingredients, stirring constantly
Bring to a boil again, then cook for a few minutes, stirring
Add the cheese and season to taste
Add the cooked peas, distributing them over the artichoke bottoms and sprinkling with 1/4 cup of grated Parmesan cheese
Place in the oven for about 15 minutes to warm well
Serve hot.
