Artichoke Tart

Recipe Ingredients

1		Blind-baked pie crust in a 10" fluted
		Tart pan
2 tablespoons	30ml	Olive oil
1 oz	28g	Pancetta - julienned
1/2 cup	31g / 1.1oz	Minced onion
2 tablespoons	30ml	Minced shallots
6 oz	170g	Julienned artichoke hearts
1 tablespoon	15ml	Minced garlic
1/4 cup	59ml	Heavy cream - (to 1/2 cup)
3 tablespoons	45ml	Chiffonade of fresh basil
		Juice of one lemon
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1/2 cup	73g / 2.6oz	Grated Asiago cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Herbed tomato sauce - warm
1 tablespoon	15ml	Chiffonade basil
2 tablespoons	30ml	Grated 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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