Small Flans of Cardoons and Parmesan

Servings: 8
  • - 1 kg of cardoons
  • - 450 ml of milk
  • - 4 eggs
  • - 120 g of grated Parmesan cheese
  • - 1 lemon
  • - 1 clove of garlic
  • - 2 tablespoons extra virgin olive oil
  • - Nutmeg
  • - Sea salt
  1. Clean the cardoons discarding, if necessary, the most filamentous parts; immediately put them to soak in water acidulated with lemon juice.
  2. Cut them into pieces of about 1 cm and arrange them in a saucepan with the milk, garlic, a sprinkling of nutmeg, and salt. Put the lid and cook over a low heat for about 30 minutes, the time depends on the size of the thistles. Be careful that they do not stick.
  3. Blend the warm cardoons with the beaten eggs and Parmesan. Season with salt and stir the ingredients with care.
  4. Spread the mixture in small well-oiled molds and arrange them in a water bath in a pan full of water. Bake at 180 degrees C for about 35 minutes. Serve hot.