Vol au vent with artichoke mousse and mortadella

Author: @guendoln79 Serves: 12 vol au vents Time: 1h’

Difficulty: easy



  • 12 vol au vent
  • 3 artichoke hearts
  • 1 tablespoon ricotta cheese
  • 3 gloves of garlic
  • parsley
  • salt&pepper
  • 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

Bon Appetit

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