150g/1 cup of slightly cooked artichoke hearts
50g/ 1/c minced prosciutto
120g/2 cups grated gruyere
20g/ 1/2 cup grated parmigiano reggiano
1 med. yellow onion, diced
3 large eggs
2 large egg yolks
1 cup toasted fresh bread crumbs
75g unsalted butter
700g whole milk
Butter 6 6oz ramekins. Coat with the toasted bread crumbs. Preheat oven to 180C/350F.
To make the besciamella, melt the butter in a medium saucepan over medium heat. Add the flour and stir constantly until the mixture turns a light golden brown. In the meantime, gently heat the milk in another pot until just below a boil. When the flour mixture is ready, add the milk a third at a time whisking constantly to avoid lumps. Cook, stirring constantly until the mixture is thick. Add salt and pepper to taste plus a couple of gratings of nutmeg. Set aside to cool until ready to use.
In a medium saute pan over medium heat, add olive oil then the chopped onions. Cook until transparent, then add the partially cooked minced artichokes. Continue cooking until the onions are golden and the artichokes are completely cooked. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix together the gruyere, half of the P.R., the cooled artichoke mixture, the eggs and yolks which have been lightly mixed together, and all of the cooled besciamella. Pour the mixture into the prepared ramekins and place into a large roasting pan. Place in the preheated oven then pour water into the roasting pan until it reaches half way up the sides of the ramekins. Bake for 35 minutes. Remove from oven and from the roasting pan and rest for 15 minutes. Gently run a knife around the edges to loosen the sformato, invert onto a plate, top with the remaining P.R. and the toasted bread crumbs and serve.