Mediterranean vegetable casserole à la Didi

Ingredients for 3 servings:

• 1 can artichoke bottoms, 390 g drained weight
• 1 can kidney beans, 250 g drained weight
• 1 can mushrooms, 170 g drained weight
• 1 m.-sized onion(s)
• 1 medium-sized lemon(s), juice
• 1 sprig of dill
• 5 tbsp olive oil with truffle
• Sea salt and pepper, mixed, from the mill, 1 large pinch each
• 3 slices of cheese (cheese preparation with chili and paprika), approx. 100 g
• 200 ml cream
• 2 m.-sized eggs
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Gather all ingredients and cooking utensils within easy reach. Drain and quarter the artichoke bottoms. Squeeze the lemon juice over the artichokes and let them stand for 5-10 minutes. Meanwhile, drain the mushrooms and kidney beans. Halve, peel, and dice the onion. Finely chop the dill. Dice the cheese. Heat the oil in a saucepan over medium heat and fry the onions for about 5 minutes. Add the artichoke bottoms with the lemon juice and fry for another 5 minutes. Add the mushrooms, kidney beans, and dill and season with salt and pepper. Mix the cream with the eggs and half of the cheese. Grease a baking dish. Pour in the vegetable mixture, pour over the sauce, and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C for about 20 minutes. Remove from the oven, arrange, and serve.