Ingredients Jump to Instructions ↓

  1. 600 g artichoke hearts, frozen or canned

  2. 3 tablespoons vegetable oil

  3. 2 medium onions or 300 g, cut into thin slices

  4. 3 cloves garlic, crushed kg minced lamb teaspoon ground black pepper

  5. 4 cups milk or 1 liter

  6. 1 sachet MAGGI® Bechamel Mix

  7. 1 tablespoon lemon juice cup grated parmesan cheese or 40 g 3 tablespoons fresh parsley, chopped cup fresh breadcrumbs or

Instructions Jump to Ingredients ↑

  1. Preparation Cut each artichoke heart in half, then spread the pieces equally in a gratin dish. Heat oil in a large pan, add and cook onions for 3-4 minutes or until they become tender. Add garlic, minced lamb and black pepper, cook until the minced lamb becomes brown in color. Remove from heat and spread the meat mixture over the artichoke hearts. Bring the milk and MAGGI® Béchamel Mix to boil in a large saucepan. Cook the béchamel sauce over low heat for 3-4 minutes with constant stirring until the sauce thickens. Stir in the lemon juice then remove the sauce from heat . Pour the sauce evenly over the meat mixture. Toss the Parmesan cheese, parsley and bread crumbs together and sprinkle them evenly over the béchamel sauce. Bake in a 180°C preheated oven for 25-30 minutes or until the gratin is heated through and the crumbs are golden brown.


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