Artichoke hearts with Burrata di Andria PGI

First clean the artichokes, remove the tough outer leaves, trim them and remove the stems. Cut them in half, remove the internal hay and cut them into wedges. Soak them in water and lemon to keep them from blackening. In a pan, put some oil, the garlic into small pieces, add the well-drained artichoke cloves, season with salt and pepper, brown for a few minutes then blend with the white wine. Cover and cook over low heat. If necessary, add half a glass of water, check the cooking and remove from heat. Add the chopped parsley and mix. Set aside a few slices of artichoke to serve with the flans.
Now prepare the béchamel: in a saucepan, melt the butter over low heat, add the flour and mix vigorously. Add the warm milk and mix well with a whisk so as not to form lumps until the cream thickens. Turn off season with salt and pepper. Cover with plastic wrap and set aside.
Blend the artichokes with the help of a mini blender until the mixture is homogeneous.
Add the béchamel, the grated Parmesan and mix. Finally add the eggs, season with salt and pepper and mix. Grease and flour a mold of 6 hearts and fill them up to 1/2 cm from the edge. Put the mold in a pan and add boiling water to cover a third of the mold. Cover with aluminum foil. Cook in a water bath at 170 ° C for about 1 hour until the flans have solidified. Remove the molds from the oven and let them cool. Serve with burrata, artichoke slices and speck roses.