Tatin Di Carciofi (Artichoke Tart)

Ingredients

• 8 fresh artichokes or

  2 (400 g) cans artichoke hearts

• 1 lemon, juice of (if using fresh artichokes)
• 50 g butter, chopped, plus extra for greasing
• 1 sheet frozen puff pastry, thawed (245mm x 245mm)
• 100 g prosciutto, thinly sliced
• 4 shallots, finely chopped
• 3 garlic cloves, finely chopped
• 3 sprigs fresh thyme, plucked
• 40 g parmesan cheese, grated
• 100 ml vegetable broth or stock
• fresh basil leaf (to garnish)

Directions

1. 1

   Preheat oven to 220°C.

2. 2

   If using fresh artichokes: clean, then boil in water with lemon juice for about 5 minutes; remove and trim outer leaves; if the artichokes have a choke (or thistle) in the centre, remove it; and chop the artichokes. If using canned artichokes or canned artichoke hearts: remove from the can, drain and chop.

3. 3

   Grease a 18cm pie dish or tin.

4. 4

   Line the pie dish with the pastry sheet, making sure that the pastry sheet reaches up the sides of the pie dish and a little above the edge of the dish; if necessary, trim the pastry sheet.

5. 5

   Cover the pastry with baking paper, fill it with rice and blind-bake the pastry case for 15 minutes; as soon as you remove the pie dish from the oven, remove the rice and baking paper and allow the pastry case to cool.

6. 6

   Meanwhile, in a small bowl, mix the shallots, garlic, thyme leaves and parmesan.

7. 7

   Place the prosciutto in the bottom of the pie dish and top them with the well-drained, chopped artichoke pieces or artichoke hearts; sprinkle the shallots, garlic, thyme and parmesan mixture over the artichokes.

8. 8

   Pour the broth or stock over the vegetables and scatter the chopped butter pieces over the top of the tart.

9. 9

   Bake the tart for 20 minutes.

10. 10

    Garnish with fresh basil leaves and serve warm with your choice of salad greens.