Baked artichokes with béchamel and aromatic herbs: a real treat.

FOR 4 PEOPLE

Ingredients

4 beautiful full-bodied Albenga artichokes

4 eggs

1 bunch of parsley

4 sprigs of marjoram

1 crushed clove of garlic

salt and pepper to taste

50 grams of butter

50 grams of flour

½ l of milk

a pinch of nutmeg

Directions

Clean the artichokes, boil them for a few minutes, drain them, make a little hole in them with your hands and dig their hearts a little.

Prepare a béchamel*.

Melt the butter, add the flour and mix well until it forms a roux, then dilute it with hot milk, add salt and cook until medium density.

Add the artichoke hearts, the chopped herbs, the crushed garlic to the béchamel and fill the artichokes with it.

Grease a pan and add a cm of vegetable broth, place the artichokes on it and bake at 180 degrees for 40 minutes.

*In Ligurian dialect the béchamel is called: "sausa de laite".