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1
Preheat oven to 220C.
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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.
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3
If using canned artichokes or canned artichoke hearts: remove from the can, drain and chop.
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4
Grease a 18cm pie dish or tin.
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5
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.
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6
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.
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7
Meanwhile, in a small bowl, mix the shallots, garlic, thyme leaves and parmesan.
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8
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.
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9
Pour the broth or stock over the vegetables and scatter the chopped butter pieces over the top of the tart.
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10
Bake the tart for 20 minutes.
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11
Garnish with fresh basil leaves and serve warm with your choice of salad greens.
