Turn a common lunch in a festive day with this rich and indulgent main course! These artichoke crepes are a savory meal very very cheap but really effective! You don't need to buy meat or fish to make your guests happy! A couple of eggs and some veggies are all you need!
Artichoke pesto, with Apulian almonds
Taralli with Primitivo wine
“La bio” organic home made tomato sauce 420gr
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Ready made tomato sauce with chili pepper
Mixed legume soup
In a bowl, whisk the eggs, milk, flour, salt, one tablespoon of extravirgin olive oil until well combined. In a nonstick saucepan on a medium heat, pour a ladleful of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and transfer to a cutting board. Sear the onion in a dash of extravirgin olive oil and add the artichockes previously peeled and chopped. Sear the artichokes too and simmer with white wine. Add a sprinkle of finely chopped parsley. Once cooked, mix them with some bechamel (not all) and some parmesan. Layer two tablespoons of artichoke filling on the crepes and fold it in half. Complete with bechamel and parmesan, some flakes of butter. Cook in the oven at 180° for 15 minutes until brown.