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