- 8.8 oz of Mutti Tomato Puree
- 3.5 oz of Parmesan cheese
- 1 egg
- 1 potato
- 4 artichokes
- 4 king prawns
- plain flour
- 1 tablespoon of extra virgin olive oil
- seed oil for frying
- salt and pepper
Finely chop the onion and brown it in oil with the clove of garlic clove and 2-3 basil leaves. Add the diced potato and the Mutti Tomato Puree, season with salt and pepper and boil for 10 minutes, leave to cool.
Meanwhile, clean the artichokes by removing the tough outer leaves and cutting off the top. Chop coarsely and stew in a saucepan with plenty of salted water for 15 minutes. Blend the cooked artichokes and then heat them to reduce in a saucepan until creamy smooth.
Mix in the cooled tomato purée, the egg and cheese and blend the mixture with a hand blender until the mixture is smooth and even. Transfer it into 4 small individual molds and cook bain-marie for 45 minutes at 284°F (to check the cooking test with a toothpick).
Slice the remaining artichoke and fry in boiling seed oil. Remove the hard prawn tail shell, flour well and fry in boiling seed oil.
On each plate spread a layer of artichoke paste and place the flan in the centre. Decorate with the fried prawns and artichoke slices.