Artichoke tartlets


Before opening this blog, for me the artichoke season it was spring. I never had any doubts, this was always the period in which the home gardener's deliveries also included this vegetable which is among my favourites.
Then it arrived Homemade pie and with her the vision of the many blogger friends who showed off artichokes at Christmas as if there was no tomorrow.
Out of season them or me?!
I have always wondered this and from here a quick research was born which made me discover that there is no absolute truth and that, if it is true that the best period for artichokes goes from December to March, in Romagna the seasonality of this vegetable moves forward a few months.
In Romagna the artichoke begins to appear in April and in May, in Brisighella, they are dedicated to it a party highly respectable wine that celebrates the Moretto variety.

I usually eat the first artichokes raw with lemon, oil and salt, simple and delicious.

In recent days, however, I prepared these decidedly easy tartlets with other artichokes. I used homemade puff pastry (the frozen part for the diplomat) and in a short time these little seasonal delights came out of the oven.
The idea is taken from Mimi Thorisson's book, in the spring section… artichokes arrive late in France too 😉

Artichoke tartlets

(for approximately 12-13 sheets)
250 g of homemade puff pastry
6 not too large artichokes
1 lemon
2 shallots chopped
Timo
Parsley
salt and black pepper

Roll out the puff pastry as thin as possible, cut out discs with a 6-7 centimeter diameter pastry cutter and place them back in the fridge to cool for around 20-30 minutes.

In the meantime, clean the artichokes, eliminating the dark and hard leaves and using the heart, cutting it into 4 parts. Also eliminate the stems (but you will skip them with the rest… don't you want to throw them away?!) and keep everything in a bowl in which you have squeezed a lemon. Once you have finished cleaning the artichokes, drain them and dry them well.

Heat some oil in a pan, add the chopped shallots and some thyme sprigs and leave to fry. Add the artichoke segments, salt and pepper and a little warm water (about 50 ml). Lower the heat and cook covered until the artichokes are tender. Leave to cool and remove the thyme sprigs.

Take the pastry discs and place them on a baking tray with a piece of baking paper on top in which to place some peas or beans for baking.
Bake in a hot oven at 180°C for about 10 minutes, remove from the oven and remove the weights, arrange 2-3 segments of artichoke and shallot on each sheet, finish with a drizzle of oil and bake again for another 10 minutes.
At the end of cooking, sprinkle the tartlets with a little chopped parsley and serve immediately.

USE: this version is suitable for an aperitif, if you want to prepare a single dish you can make a large savory pie and accompany it with fresh cheese such as ricotta or squacquerone. And lunch is served!


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