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Ingredientes
- 2 tablespoons extra-virgin olive oil to coat the molds
- 2 tablespoons bread crumbs to coat the molds
- 10 ounces fresh artichokes
- 2 tablespoons lemon juice
- ½ cup vegetable broth
- 2 tablespoons freshly grated Parmigiano Reggiano
- 2 large eggs, beaten to blend
- ⅓ cup plus 1 tablespoon heavy cream
- salt and pepper to taste
- 3 tablespoons unsalted butter
- 1 ounce flour
- 2 cups whole milk, heated to boiling
- salt and pepper
- 2 tablespoons grated fresh truffle
View Full Recipe at My Cookbook Addiction
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 998g | |
| Calories 1392 | |
| Calories from Fat 895 | 64% |
| Total Fat 100.84g | 126% |
| Saturated Fat 45.77g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 581mg | 194% |
| Sodium 1160mg | 48% |
| Potassium 1354mg | 39% |
| Total Carbs 85.13g | 23% |
| Dietary Fiber 12.0g | 40% |
| Sugars 41.33g | 28% |
| Protein 41.97g | 67% |
