Clean the artichokes, cut into wedges and submerge into the water flavoured with a little lemon. Prepare
a batter mix with water, eggs and flour, then drain and dry the artichokes and deep fry them. Once cooked,
mash the artichokes, then prepare a béchamel sauce that is not too runny, with butter, flour and milk. When
the sauce is ready, add it to the mashed artichokes with Parmesan cheese, beaten eggs with a sprinkling of
nutmeg. Butter some ramekins and coat the insides with bread crumbs, then pour in the mixture. Bake in a
pan of water, in the oven at 160° for 20/25 minutes.
6 artichokes, 6 eggs,
60 g grated Parmesan cheese,
300 g milk,
3 tablespoons butter,
2 tablespoons flour,
oil, peanut seeds, salt,
nutmeg, bread crumbs to taste.