artichoke tart

8 servings
1.00  blind-baked pie crust in a 10 flute; d
tart pan
2.00 tablespoon olive oil
1.00 ounce pancetta; julienned
½ cup minced onion
2.00 tablespoon minced shallots
6.00 ounce julienned artichoke hearts
1.00 tablespoon minced garlic
¼ cup heavy cream -; (to 1/2 cup)
3.00 tablespoon chiffonade of fresh basil
juice of one lemon
½ cup grated parmigiano-reggiano cheese
½ cup grated asiago cheese
salt; to taste
freshly-ground black pepper; to taste
1.00 cup herbed tomato sauce; warm
1.00 tablespoon chiffonade basil
2.00 tablespoon grated parmesan cheese

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. This recipe yields 8 servings.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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