Difficult45 minutes
3 people
Recipe procedure: Let's start the recipe by preparing the artichoke mousse. Clean the artichokes, keeping only the hearts. Cut them into 4 pieces and sauté them in a pan with a drizzle of oil.
Finally, add white wine, half a glass of water, and let it simmer until cooked. Add salt and pepper to taste. You can also use frozen artichoke hearts if you don't have time to clean them.
Finally, combine the ricotta, cooled artichokes, a drizzle of oil, and a tablespoon of Parmesan cheese in a blender and blend until creamy. Muffin preparation: In a bowl, beat the egg with the milk and oil, then add the flour, salt, pepper, and Parmesan cheese. Pour the batter into muffin cups that have been buttered and floured.
Bake at 180°C for about 25 minutes. Remove from the oven and leave to cool. Place the artichoke mousse in a piping bag, garnish the surface of the muffins and finish with thinly sliced salami. Finally, drizzle with honey. Enjoy :) IfBeretta liked our recipe usingBeretta Salamini , try it, share it with your friends, and post a photo with #BerettaLovers. The best ones will be posted on the Beretta Instagram profile. Beretta :*.
Enjoy your meal!
Select the recipe dedicated to your preferred time slot!
60 minutes
60 minutes
260 minutes
30 minutes