- 4 large artichokes
- 2 Onions
- 2 slices cooked ham
- 1 egg
- 150 g grated Emmenthal
- 40 g Butter
- 10 cl Heavy cream
- 1 pinch Nutmeg
- Cut the artichokes halfway. Immerse the artichoke halves in a basin of vinegar water. Rinse them. Cook them in salted boiling water for 45 minutes. Drain them. Remove the central part with the hay.
- Slice the onions, fry them in the butter. Chop the ham. Preheat the oven to th. 8 (240°C). Mix the onions, ham, half the grated cheese, egg and cream, then season.
- Fill the artichoke halves with the mixture and sprinkle with the remaining cheese. Bake for 10 minutes to brown.
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