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Tortino di Carciofi #tortinodicarciofi #cosebuone #senonmitrovicercamiincucina #cucinareperpassione #cucinareperamore #cucinarepertutti #cookinglover #cookingtime Tortino di Carciofi: Italian Artichoke Tart Recipe Guide

Tortino di Carciofi

Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • 9-inch (23 cm) tart pan or pie dish
  • Mixing bowl
  • Rolling Pin
  • Knife
  • Cutting board
  • Saucepan
  • Whisk
  • Baking paper
  • Weights (like dried beans or rice)
  • Oven

Ingredients
  

  • Ingredients
  • For the Crust:
  • 1 ½ cups 190 g all-purpose flour
  • ½ cup 115 g unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 3-4 tablespoons cold water
  • For the Filling:
  • 2 cups fresh artichokes cleaned and sliced thinly (or 1 can/jar of artichokes, drained)
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 large eggs
  • 1 cup 240 ml heavy cream
  • ½ cup 50 g grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Step-by-Step Method
  • Prepare the Crust
  • Mix Ingredients: In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
  • Add Water: Gradually add cold water, one tablespoon at a time, until the dough comes together. It should be slightly sticky but manageable.
  • Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the Oven
  • Preheat your oven to 375°F (190°C).
  • Prepare the Filling
  • Sauté the Aromatics: In a saucepan over medium heat, add a little oil. Sauté the chopped onion and garlic until soft and fragrant, about 5 minutes.
  • Add Artichokes: If using fresh artichokes, add them to the pan and cook for an additional 5-7 minutes until tender. If using canned, just heat through.
  • Season: Stir in lemon juice, salt, and pepper, and set aside to cool slightly.
  • Assemble the Tart
  • Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your tart pan. Carefully transfer it to the pan and press it into the edges. Trim any excess.
  • Blind Bake: Line the crust with baking paper and fill with weights. Bake for 15 minutes, then remove weights and paper and bake for another 5-7 minutes until lightly golden. Remove from oven and let cool slightly.
  • Mix the Egg Mixture: In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper.
  • Combine: Stir the sautéed artichokes into the egg mixture, then pour it into the pre-baked crust.
  • Bake
  • Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown. A knife inserted in the center should come out clean.
  • Cool and Serve
  • Let Stand: Allow the tortino to cool for 10 minutes before slicing.
  • Garnish: Sprinkle with fresh parsley before serving.
  • Variations
  • Vegetarian: This recipe is naturally vegetarian but you can add more vegetables like spinach or bell peppers for added flavor.
  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
  • Cheese: Swap out Parmesan for other cheeses like feta or mozzarella for a different taste.
Keyword Carciofi, Tortino di Carciofi