Artichoke with Béchamel

Salma Al-MansouriCuisinier

Ingrédients

• 1 kilogram frozen artichoke
  1 kilogram
• 500 grams zucchini
  0.5 kilogram
• 500 grams minced meat
  0.5 kilogram
• 1/4 cup pine nuts
  0.3 cup
• 2 tablespoons vegetable oil
  2 tablespoons
• 1 liter béchamel sauce
  1 liter
• 1 cup cheddar cheese
  1 cup
• 1/4 cup parmesan cheese
  0.3 cup
• Salt and nutmeg
  0

Mesures

1. 1

   To make the béchamel, place the butter in a pot over heat, add the flour and stir, then add the milk while continuously stirring until the mixture thickens and becomes like yogurt. Add half a cup of cheddar cheese, a pinch of salt, and a pinch of nutmeg, and set aside.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Clean the artichokes and cut the zucchini in half lengthwise, removing the insides with a spoon.

   5 minutes
3. 3

   In a frying pan over heat, add the oil with the minced meat and stir, then add salt and spices until cooked. You can add a clove of crushed garlic to the meat for a special flavor. Continue stirring until cooked, then fry the pine nuts in a spoon of oil and add them to the meat.

   Matériel requis:

   Poêle à frire

   10 minutes
4. 4

   Stuff the artichokes and zucchini with the meat, then add the béchamel sauce to the tray.

   Matériel requis:

   Plateau

   5 minutes
5. 5

   Mix the remaining cheddar cheese with the parmesan cheese and sprinkle a little of the cheese mixture on top of each zucchini and artichoke until the quantity is finished. Place in the oven and bake for 20 minutes until the top is slightly browned.

   20 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques