How to make
The artichoke season has begun, so I'd love for you to try this recipe. I will put step by step pictures of how to clean an artichoke.
Peel the outer thick leaves, until you get to the more tender ones. Next, cut each artichoke in half.
Discard the upper part and cut the lower part into two halves. With a small knife, clean the moss at the bottom end and cut the halves into thin slices. Put them in cold water with the juice of one lemon for 10 minutes.
Heat 1/2 cup of olive oil in a pan. Add the minced garlic cloves, add the parsley and the chopped artichoke. Pour 1/2 cup of white wine and a cup of warm water. Cover the pot and cook, until the vegetable softens and remains in fat.
Add the diced ham and continue cooking for another 5 minutes, then remove the pot from the heat. Leave it to cool.
Heat the butter in a small pot. Fry 1 tbsp. of flour and pour the milk. Stir, until the Béchamel thickens. Season the Béchamel with a pinch of grated nutmeg.
Leave 2-3 tbsp. of Béchamel aside, and pour the other over the artichokes and ham. Add the grated parmesan.
Boil the macaroni in a pot of salted water. Strain them.
Coat a glass bowl with a diameter of 7″ (18 cm) with cold butter. Sprinkle with breadcrumbs.
Dip each macaroni into the beaten egg and begin to arrange in the bowl from the bottom to the top. When you get to the middle, pour the filling.
Cover with chopped macaroni and continue layering the macaroni on top. Pour the remaining filling, cover with chopped macaroni and pour 2-3 tbsp. of Béchamel.
In the step-by-step photos, you can clearly see how to prepare the timbale.
Bake at 340°F (170°C) in a preheated oven for about 30 minutes.
Turn the macaroni timbale over onto a suitable plate and serve it warm!
Enjoy!
