Seasons: Autumn, Winter, Spring
Ingredients for 6 people
6 medium sized artichokes
8 eggs
½ glass of milk
30 g of maizena (corn starch)
30 g of grated Parmesan cheese
50 g ghee (clarified butter)
½ teaspoon of Trikatu Virya®
½ teaspoon of Indian Tea Masala Virya®
¼ teaspoon of nutmeg powder
1 tablespoon of vinegar or lemon
Parsley to top the dish
Preparation:
Clean and trim the artichokes by cutting them into not very large clumps, immerse them in cold water acidified with vinegar and lemon for at least 5 minutes.
Drain them well, then cook with a little water and Trikatu Virya®, then add the ghee.
Aside whisk the eggs, by adding one at a time, add Indian Tea Masala Virya®, nutmeg powder, milk, the sifted maizena (corn starch) and Parmesan cheese.
When the artichokes are cooked, place them in a greased baking tin forming a layer covering the entire bottom. Pour over the mixture, sprinkle with other Parmesan cheese and put it in a preheated oven at 180 °C. The cake will be ready when it will be swollen enough and of a nice golden color (about 20-30minutes). Serve it directly out of the oven and sprinkle with chopped parsley.
