INGREDIENTES
4 Alcachofas Imperiales
2 Cebollas
100 Gramos de Jamón Serrano
150 Gramos de Bechamel
1 Taza de Queso Rallado
MODO PREPARACIÓN
Cortar la parte de arriba un poco para luego facilitar la apertura de la alcachofa.
Hervir bien, hasta que encontremos que ya está lista para comer.
Pochar la cebolla y cuando este casi añadir el jamón, para que no quede demasiado hecho. Añadir la bechamel.
Rellenar con mucho cuidado con la bechamel toda la parte abierta de la alcachofa.
Espolvorear con queso rallado y gratinar al horno.
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