Tatin Di Carciofi (Artichoke Tart) Recipe

Name: Tatin Di Carciofi (Artichoke Tart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 fresh artichokes or 2 (400 g) cans artichoke hearts; 1 lemon, juice of (if using fresh artichokes); 50 g butter, chopped, plus extra for greasing; 1 sheet frozen puff pastry, thawed (245mm x 245mm); 100 g prosciutto, thinly sliced; 4 shallots, finely chopped; 3 garlic cloves, finely chopped; 3 sprigs fresh thyme, plucked; 40 g parmesan cheese, grated; 100 ml vegetable broth or 100 ml stock; fresh basil leaf (to garnish)

Servings: persons

8 fresh artichokes or 2 (400 g) cans artichoke hearts
1 lemon, juice of (if using fresh artichokes)
50 g butter, chopped, plus extra for greasing
1 sheet frozen puff pastry, thawed (245mm x 245mm)
100 g prosciutto, thinly sliced
4 shallots, finely chopped
3 garlic cloves, finely chopped
3 sprigs fresh thyme, plucked
40 g parmesan cheese, grated
100 ml vegetable broth or 100 ml stock
fresh basil leaf (to garnish)

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

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 fresh artichokes or 2 (400 g) cans artichoke hearts, 1 lemon, juice of (if using fresh artichokes), 50 g butter, chopped, plus extra for greasing, 1 sheet frozen puff pastry, thawed (245mm x 245mm), and more.

Yes, Tatin Di Carciofi (Artichoke Tart) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tatin Di Carciofi (Artichoke Tart)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions