Artichoke almond gratin

Ingredients

• 4 pcs Artichokes
• 2 tbsp Olive oil
• 240 ml Vegan beschamel sauce
• 2 clove Garlic, minced
• 2 tbsp Parsley, fresh, chopped
• 55 g Almond flakes, toasted
• 1/4 tsp White peeper, ground

Method

1. Clean the artichokes by removing the tough outer leaves.
2. Cut the bottom so artichokes can stand.
3. Cut off 1/3 from the top and remove the prickly choke from inside.
4. Place the artichokes in a bowl with water nad add some lemon juice to prevent discoloration.
5. Heat oven to 180C.
6. Grease pie plate or a prepared casserole dish.
7. Cut the artichokes into slices and pat dry.
8. Arrange in a casserole dish, overlapping so they fit in a single layer.
9. Spread over bechamel sauce.
10. Sprinkle with garlic, parsley, and white pepper.
11. Drizzle with olive oil.
12. Cover with foil and bake for 25 minutes.
13. Remove the cover and top with almond flakes.
14. Bake for 10 minutes additional, uncovered or until golden.
15. Serve warm.