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Moussaka with artichokes
Moussaka with artichokes
Method

For the artichokes

  • Bring a pot full of water to a boil.
  • Add the juice from 1 lemon and the artichokes. Boil for 5-7 minutes.
  • Drain and quarter the artichokes.
  • Thinly slice the onion and garlic.
  • Place a large, nonstick pan over medium to high heat and add some olive oil.
  • Add the onion, garlic and artichokes. Sauté for 3-4 minutes until they caramelize nicely and turn golden.
  • Add salt, pepper, parsley and thyme.
  • Mix and transfer to a 30x25 cm ovenproof baking dish.
  • Spread it evenly and smooth the surface.
  • Cut the gruyere into 2 cm cubes and spread them on top.

For the ground meat

  • Place the same pan over high heat and add some olive oil.
  • Finely chop the onion and add it to the pan and sauté.
  • Thinly slice the garlic and add it to the pan also.
  • Sauté and add the sugar, nutmeg, cinnamon and tomato paste.
  • Stir with a wooden spoon and scrape the bottom of the pan to make sure the tomato paste is completely combined. It is best to sauté the tomato paste to make sure it loses its bitter taste.
  • Add the ground meat and mix thoroughly until it caramelizes nicely and turns golden.
  • Add the chopped tomatoes and stir.
  • Simmer for 10-15 minutes over low heat until the sauce has thickened. Stir often.
  • When it is almost ready, season with salt and pepper.

For the béchamel sauce

  • Place a large saucepan over low heat and add the butter.
  • As soon as it melts, add the butter and whisk.
  • Add the milk in small batches. It is very important to add the milk in small batches and to whisk continuously so that no lumps form. Wait until each batch is completely incorporated and absorbed before adding the next and make sure the mixture has no lumps. Repeat this process until all of the milk has been added and incorporated.
  • As soon as the béchamel sauce starts to bubble, it is ready. It should be creamy and completely smooth.
  • Remove from heat and add freshly ground pepper, nutmeg, some gruyere and the egg yolks.
  • Mix thoroughly.

To assemble

  • Preheat oven to 180* C (350* F) Fan.
  • Pour 200 g of the béchamel sauce to the ground meat mixture. This will help keep all of the ingredients in the sauce together. Season to taste.
  • Spread the meat mixture evenly over the artichokes in the baking dish.
  • Cover with the béchamel sauce, making sure it covers the whole surface completely and sprinkle with grated gruyere.
  • Bake for 35040 minutes, until golden.
  • When ready, remove from oven and allow it to cool for 1 hour.
  • Cut into pieces and serve.
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Nutritional
Chart

Nutrition information per portion

551
Calories (kcal)
28 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

35.1
Total Fat (g)
50 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

17.8
Saturated Fat (g)
89 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

24.2
Total Carbs (g)
9 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

12.5
Sugars (g)
14 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

31.8
Protein (g)
64 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.3
Fibre (g)
13 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.2
Sodium (g)
20 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.