Recettes Claudia

My recipe for Pizza with artichokes with bechamel, provola and figs

The artichoke is one of those delicacies that gives us Winter in fact we find it from February (but as a first fruit from January) and it is rich in iron, minerals (calcium, phosphorus, sodium, potassium), some vitamins (A, B1, B2, C, PP) and, above all, is poor in calories.
The active ingredient of cynarin, in addition to connoting the particular bitter taste, gives the artichoke beneficial properties for renal diuresis as well as intestinal regularity.
I really like it, and today I propose you:
 
... my recipe for Pizza with artichokes with bechamel, provola and figs:
The artichoke, as mentioned, is a very precious food for our health and a great quantity should be consumed in its season.
The only real problem with this recipe is the cleaning of the artichokes, which can be annoying. To avoid stinging and coloring your fingers, we recommend using gloves, especially to remove excess outer leaves.
If you prefer, you can buy the fresh artichokes already cleaned, which you find at the vegetable counter ... but, it is better if you do it, also because you have to save as much as you can the stems.
 
This pizza I leave it open, because I love the crust that is baked in the oven the Provola cheese with Parmesan cheese, but if you prefer that it is closed is fine the same, you only have to buy a disk more pasta brisè at the supermarket for the top.
The dried figs: it will seem a hazard, but the sweetness of the fig (made to come out in vin santo, soy sauce and water) will give contrast to the bitter artichoke, with a result of real gourmet!
... my tips:
As I often repeat, the result of a good dish starts from the Excellent Raw Materials. So choose the best artichokes, according to your taste regionality (the type is not important), but the important thing is that they have a tender stem.
 
Important: if they are small, then add 1-2 to the number I suggest in the list of ingredients.
In this recipe we need bechamel. I always prepare it at home, it takes a few minutes and is certainly better than the one bought.
What different is the base of Pasta Brisè: this is convenient to buy it at the supermarket at the counter because it has long preparation times and an expert hand ... but if you want to try it, the result will be excellent!
 
Ingredients for 4 people:
5 large artichokes
1 ready-made Pasta Brisé roll
1 Onion
1 Lemon
1/2 lt of Besciamella
150 gr of fresh provola
5 large dried figs
1 small glass of limoncello (about 25 ml) of vin santo (or cognac).
1/2 limoncello cup (about 12 ml) of Soy Sauce
1 glass of water about a temp. environment
Extra Virgin Oil q.b.
80 grams of grated Parmigiano cheese PDO (or Grana Padano)
Coarse salt q.b. (preferably Marino Integrale Siciliano)
Pepper as needed. (if you like)
 
For the Bechamel sauce:
1/2 lt of milk
50 grams of butter
50 g of sifted flour
1 pinch of salt
1 grated nutmeg
 
Preparation (Preparation time: about 60-70 minutes):
Clean the artichokes starting with the cut the stems (leave about 10 cm attached to the artichoke, while another 10 cm cut them and keep them aside). Remove the hardest outer leaves from the artichoke, the terminal part of the leaves with the thorns and cut them in half. Remove the central hay, cut them into slices and dip them in cold acidulated water (with lemon juice and lemon slices) to prevent them from blackening.
Remove the outer part (about 1 cm) from the stalks of the artichokes, keeping only the lightest central part and cut into thin slices.
 
Place a large pan on the stove with Extra Virgin Olive Oil and the thinly cut onion. When browned onion add the artichokes and its stems drained from the water and put and cook with the lid, stirring occasionally with delicacy so as not to break them .. When cooked, but still crisp, turn off and adjust salt.
 
Meanwhile, cut the dried figs into slices and let them come to a bowl with vin santo (or cognac), soy sauce and water to cover.
 
Prepare the béchamel sauce by putting the milk and butter in a saucepan, add the flour slowly stirring constantly to avoid the formation of lumps. When you stop turning off, add a little grated nutmeg and add salt.
 
Allow the béchamel to cool for 15 minutes.
 
Meanwhile preheat the oven according to the instructions found in the Brisè pasta packaging (usually 200 ° static on the central grill and cooking for about 30-35 minutes).
 
In a baking pan we prepare our pizza: place the brisè dough disk on the bottom with its whole oven. Place the artichokes on top right to get them right down to the edges. Add the provola, figs (drained) and plenty of Parmesan cheese. Cover with the béchamel and again with some provolone, the Parmesan and plenty of freshly ground pepper.
 
Put in the oven and it will be cooked when the brisè dough is well colored and a nice crust will form on top.
Let it cool for 10 minutes, remove it from the oven pan and place it in a nice serving dish and serve when lukewarm.
 

... and then enjoy your meal with my Pizza di Carciofi with Bechamel, Provola and Figs, which if accompanied and served in the colorful dishes of CeramicaVietrese.it certainly will be even better, but also more beautiful to behold !!!