{"id":532,"date":"2011-04-13T19:03:03","date_gmt":"2011-04-13T19:03:03","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=532"},"modified":"2011-04-13T19:03:03","modified_gmt":"2011-04-13T19:03:03","slug":"bechamel-artischocken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/13\/bechamel-artischocken\/","title":{"rendered":"B\u00e9chamel-Artischocken"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n4 Artischocken
\n40 g Butter
\n40 g Mehl
\n1\/2 l Milch
\nSalz
\nPfeffer
\n1 Prise Muskatnu\u00df
\n3 Eigelb
\n3 Eiwei\u00df
\n200 g geriebener Emmentaler<\/p>\n

\nZubereitung: <\/b>
\nArtischocken gut putzen (Strunk abschneiden) und in reichlich kochendem Salzwasser 20 Minuten garen. ln der Zwischenzeit die B\u00e9chamelsauce zubereiten: Mehl in Butter anschwitzen. Milch langsam einr\u00fchren und auf kleiner Hitze s\u00e4mig kochen. Mit Salz, Pfeffer und Muskat w\u00fcrzen. Die. Sauce vom Herd nehmen, Eigelb und Reibk\u00e4se zugeben, gut umr\u00fchren. 3 Eiwei\u00df steif schlagen und unterziehen.
\nArtischocken aufschneiden, das Heu entfernen und mit der Sauce f\u00fcllen. Im vorgeheizten Backofen ca. 30 Minuten gratinieren. Sofort servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 4 Artischocken 40 g Butter 40 g Mehl 1\/2 l Milch Salz Pfeffer 1 Prise Muskatnu\u00df 3 Eigelb 3 Eiwei\u00df 200 g geriebener Emmentaler Zubereitung: Artischocken gut putzen (Strunk abschneiden) und in reichlich kochendem Salzwasser 20 Minuten garen. ln der Zwischenzeit die B\u00e9chamelsauce zubereiten: Mehl in Butter anschwitzen. Milch langsam einr\u00fchren und auf kleiner … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[142],"class_list":["post-532","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-artischocke","item-wrap"],"yoast_head":"\nB\u00e9chamel-Artischocken<\/title>\n<meta name=\"description\" content=\"- B\u00e9chamel-Artischocken\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/13\/bechamel-artischocken\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B\u00e9chamel-Artischocken\" \/>\n<meta property=\"og:description\" content=\"- B\u00e9chamel-Artischocken\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/13\/bechamel-artischocken\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-13T19:03:03+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"B\u00e9chamel-Artischocken\",\"datePublished\":\"2011-04-13T19:03:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/\"},\"wordCount\":98,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Artischocke\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/\",\"name\":\"B\u00e9chamel-Artischocken\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-13T19:03:03+00:00\",\"description\":\"- B\u00e9chamel-Artischocken\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/13\\\/bechamel-artischocken\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"B\u00e9chamel-Artischocken\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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