Mediterranean vegetable casserole as a starter à la Didi

Ingredients for 2 servings:

• 130 g artichoke bottoms
• ½ m.-sized lemon(s), juice
• 60 g mushrooms
• 70 g kidney beans
• 1 small onion(s)
• 2 slices of cheese with chili and paprika (e.g. from Grünländer)
• 1 tbsp olive oil with truffle
• 0.33 stalks of dill
• 1 pinch of sea salt from the mill
• 1 pinch(s) pepper, mixed from the mill
• 65 ml cream
• 1 m.-sized egg(s)
• Fat for cocottes and dessert rings

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 the artichoke bottoms and quarter them. Squeeze the lemon juice over the artichokes and let them stand for 5-10 minutes. In the meantime, drain the mushrooms and kidney beans. Halve the onion, peel it, and cut it into small cubes. Finely chop the dill. Cut two circles, each about 7 cm in diameter, from a slice of cheese. Cut the rest into small cubes. Heat the oil in a pan 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 egg and the cheese cubes and fold into the vegetables. Grease 2 small cocottes and 2 dessert rings. Place the dessert rings in the cocottes and fill them with the mixture. Place a cheese circle on each one. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 20 minutes. Remove from the oven, arrange, and serve.