Author: @guendoln79 Serves: 12 vol au vents Time: 1h’
- 12 vol au vent
- 3 artichoke hearts
- 1 tablespoon ricotta cheese
- 3 gloves of garlic
- olive oil
- 6 slices of mortadella (bologna ham)
In a pot, cook the artichoke hearts with hot water, 2 gloves of garlic, olive oil, salt and parsley for 40′, until tender.
Then blen them with a clove of garlic and a spoon of ricotta cheese, adjust salt and pepper.
Fill the vol au vent with the mousse.
Cut in half the mortadella slices, fold them in three and roll to make a rose.
Put the rose on top of the mousse.
You can warm the vol au vent in the oven or serve cold, as you prefer