Ingredients for Tatin Di Carciofi Artichoke Tart
- Artichokes
- Lemon, Juice Of
- 2 tbsp cold butter, cut into pieces
- Frozen Puff Pastry
- 4 oz thinly sliced prosciutto
- 2 shallots, finely chopped
- Garlic Cloves
- Fresh Thyme
- Parmesan Cheese
- Vegetable Broth
- Fresh Basil Leaf
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How to Make Tatin Di Carciofi Artichoke Tart
- Preheat oven to 220°C (425°F).
- If using fresh artichokes: clean 1 lb of artichokes, then boil in salted water with 1 tbsp lemon juice for 5 minutes. Remove, trim outer leaves, and remove choke if present. Chop artichokes.
- If using canned artichokes (14 oz can): Drain and chop.
- Grease a 18cm (7-inch) pie dish.
- Roll out one sheet of store-bought pie crust (14.1 oz) and line the pie dish, ensuring it extends slightly up the sides. Trim excess pastry.
- Line the pastry with parchment paper, fill with 1 cup rice, and blind-bake for 15 minutes.
- Remove rice and parchment paper. Let the pastry case cool slightly.
- Meanwhile, finely chop 2 shallots and 2 cloves garlic. Mix with 1 tbsp fresh thyme leaves and 1/4 cup grated Parmesan cheese.
- Place 4 oz thinly sliced prosciutto in the bottom of the pie dish. Arrange chopped artichokes over the prosciutto.
- Sprinkle the shallot, garlic, thyme, and Parmesan mixture over the artichokes.
- Pour 1 cup of vegetable stock (#135453 or store-bought) over the vegetables.
- Dot with 2 tbsp cold butter, cut into small pieces.
- Bake for 20 minutes, or until the pastry is golden brown and the filling is heated through.
- Garnish with fresh basil leaves before serving warm with your favorite salad.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
2g
Fat
47g
Carbs
13g
