Preparation

free the artichokes from the thicker leaves and the fibrous part. cut the ends with scissors and boil in the water with the lemon juice. drain and prick. sauté in olive oil with the chopped potatoes, broccoli and pumpkin. add the broth dissolved in a glass of boiling water and the wine. cook over low heat until the liquid is reduced and the vegetables are cooked. rectify salt and pepper, if necessary. let it cool. add the beaten eggs mixed with the cream and the parmesan. turn this mixture into a greased pudding pan and bake for 30 minutes. unmold the vegetable pudding on a platter and garnish with raw broccoli.
yield: 4 people

Ingredients

  • 500g of potato
  • 300g chopped broccoli
  • 1 slice of chopped pumpkin
  • 250g of cream
  • 4 tablespoons grated Parmesan cheese
  • 2 small artichokes
  • 4 eggs
  • 2 tablespoons of olive oil
  • 1/2 glass of dry white wine
  • 1 tablet of broth
  • delimão juice, salt and pepper to taste