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Artichoke and caprino cheese flan

Artichoke flan is perfect as an appetiser or side dish. This version is served with goat's cheese for a very delicate flavour.
  • 450 g Orogel Artichoke Wedges TantoCuore
  • 200 g fresh cream
  • 2 eggs
  • 200 g caprino cheese
  • marjoram
  • basil
  • chives flowers
  • extra virgin olive oil
  • 1 clove of garlic
  • balsamic vinegar
  • mesclun
  • salt and pepper


  1. Put the artichokes in a saucepan with two tablespoons of olive oil, the garlic clove, some basil leaves and marjoram sprigs. Add a glass of water and cook for about 10 minutes keeping the lid on.
  2. Blend artichokes in a mixer, put the mixture into a bowl, then add the eggs and the fresh cream. Add some salt and pepper. Oil a 15 x 20 cm oveprooof dish and pour the batter in it. Bake in a hot oven at 180°C for about 30 minutes; cover with some tinfoil halfway through the cooking.
  3. Use an ice-cream scoop to get some little balls of flan and place them on a dish.
  4. Make some mini quenelles with the caprino cheese and place them between the flan balls, then season with a few drops of balsamic vinegar. Add some chives flowers and mesclun as decoration, and serve.
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