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Artichoke Tart

Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1   Blind-baked pie crust in a 10" fluted
  Tart pan
2 tablespoons 30mlOlive oil
1 oz 28gPancetta - julienned
1/2 cup 31g / 1.1ozMinced onion
2 tablespoons 30mlMinced shallots
6 oz 170gJulienned artichoke hearts
1 tablespoon 15mlMinced garlic
1/4 cup 59mlHeavy cream - (to 1/2 cup)
3 tablespoons 45mlChiffonade of fresh basil
  Juice of one lemon
1/2 cup 73g / 2.6ozGrated Parmigiano-Reggiano cheese
1/2 cup 73g / 2.6ozGrated Asiago cheese
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlHerbed tomato sauce - warm
1 tablespoon 15mlChiffonade basil
2 tablespoons 30mlGrated Parmesan cheese

Recipe Instructions

Preheat the oven to 350 degrees. In a saute pan, heat the olive oil. Saute the pancetta for 1 minute. Add the onions and shallots, saute for 2 to 3 minutes. Add the hearts and garlic and continue sauteing for 2 minutes. Add the cream. Season with salt and pepper. Stir in the basil and lemon juice. Remove from the heat and cool.

Spread the artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses over the mixture. Bake for 15 to 20 minutes or until the cheeses have melted and are golden brown. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with grated cheese and basil.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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