Parmigiana with artichokes
Ingredients for 4 people:
q.s.Parmigiana flou r with artichokes
200 grams toma
50 grams of Parmesan cheese
400 grams of tomato sauce
1 bunch of aromatic herbs
2 garlic parmigiana cloves with artichokes
q.b pepper in grains
q.s. extravirgin olive oil
Preparation of parmigiana with artichokes.
Peel the artichokes from the toes and the hardest leaves, cut in half, remove the inner hay and cut into thick slices. As it is cooked, immerse in water with lemon juice. Beat the eggs with salt and pepper, drain the artichokes, dry, pass into the flour and then into the egg. Lightly fry in a large frying pan with a veil of oil and drain them onto kitchen paper. Artichoke Parmigiana
Heat 4 tablespoons of oil with a beat of garlic and thyme. Add the passata, half a glass of water and let simmer for 20 minutes until you have a well-reduced sauce, rule of salt and pepper. Slice the toma finely. Artichoke Parmigiana
Whip the parmigiana in a baking dish arrange layers of artichokes, slices of cheese, tomato sauce, tarragon leaves and Parmesan cheese. I would repeat the layers until the ingredients are used up. Bake the baking dish covered with aluminum at 180 ° for 20 minutes, find out, let it brown for the last 10 minutes at 220 °. Leave to rest for 10 minutes before serving.