Artichoke Torte
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Artichoke Torte

By May 14, 2021

Tidbits...The pastry crust is made with flour, butter, ricotta and salt. It is so tender it melts in your mouth!  The filling is flavorful with thinly sliced tender artichokes,   Fresh artichokes are delicious but take more preparation.   The torte also is very good with frozen artichoke hearts .

 

Ingredients

Instructions

  1. Make the pastry crust... mix the flour softened butter, ricotta and salt.  Kneas the mixture for 5-10 minutes until the dough is smooth.  Divide the dough into 2 unequal parts , one twice as large as the other.  Roll out the larger piece and place in the bottom of a lightly buttered baking dish.   Set aside.
  2.  Trim and clean artichokes.  Do not detach the stem, but peel away the green rind all the way downto the pale and tender core.  Snap off outer leaves exposing the tender artichoke heart.  Trim away all the dark green tops of the remaining leaves.  Cut them in half  and remove choke then cut them lengthwise into very thin slices.  Put them in a bowl with enough water to cover and the juice of half lemon.
  3. Saute onion, carrot and parsley in the olive oil over medium until onion becomes golden.  Drain artichokes, slice thinly,  rinse and put them into the saute pan, stirring and coating them for about a minute. At this point you could use frozen artichokes instead.  Thawed, cut into thin slices and briefly cooked...about 5 minutes.
  4. Add salt and freshly ground pepper then 1/2 cup water, and cover the pan.  Cook  fresh artichokes until tender but not mushy, about 10 minutes.
  5. Cool completely.
  6. Mix in ricotta  and grated parmesan.  Add lightly beaten eggs, taste and correct for salt and pepper.
  7. Fill the pastry crust with the artichoke mixture.  Roll out the 2nd piece of pastry and place overtop.  Crimp edges until well sealed.,
  8. Bake at 375˚F for 45 minutes until golden.

 

Appetizers & Buffet, Italian Recipes