Gratin d’artichaut

– 1 jar artichoke hearts VALLE FERTIL.
– 1 white onion, minced.
– ½ clove of garlic finely chopped or ground.
– Salt and pepper.
– 1 cup natural yogurt.
– 0.23 oz mozzarella cheese, grated.
– Saffron.


Sautée the onions with the garlic, salt and pepper. Add the artichoke hearts and sautée for a couple of minutes.

Place the artichoke hearts in a refractory container, cover with the grated mozzarella cheese and gratin.

Prepare the sauce to cover the artichoke hearts blending the yogurt, saffron and pepper.

Serve hot accompanied by the yogurt-saffron sauce.