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Ingredients

How to make it

  • To make the pastry, stir together the flour and salt in a bowl or in the container of a food processor.
  • Cut in the butter or margarine until the mixture resembles coarse meal.
  • Blend in the egg and as much water as needed for the dough to come together into a rough ball.
  • Divide the dough in into two pieces, one slightly larger than the other, and flatten each portion into a disk.
  • Place the disks in a plastic bag and refrigerate for one hour.
  • To make the filling, have ready a large bowl filled with water to which you have added the lemon juice.
  • Working with one artichoke at a time, remove the stems and all the leaves until you reach the pale green heart.
  • Pare away the dark green areas from the base.
  • Cut the artichoke in half lengthwise and scoop out and discard the choke from each half.
  • Then cut each half lengthwise into 1/4-inch-thick slices and drop into the lemon water to prevent discoloration.
  • Pour enough olive oil into a large sauté pan to form a film on the bottom and place over medium heat.
  • Add the onion and parsley and sauté three to four minutes.
  • Drain the artichokes and add to the pan along with the greens and peas.
  • Reduce the heat to low, cover, and cook slowly until the mixture is almost dry, 10 to 15 minutes.
  • Remove from the heat, let cool, and season with the salt, pepper, and nutmeg.
  • Mix in the eggs.
  • Preheat an oven to 375 degrees F.
  • On a lightly floured work surface, roll out the larger pastry disk into an l1-inch round about 1/8 inch thick.
  • Carefully transfer to a 9-inch tart pan with a removable bottom.
  • Spoon in the filling.
  • Roll out the remaining pastry disk in the same way into a 10-inch round.
  • Carefully place over the filling.
  • Trim any excessive over­hang, then turn under the pastry edges and pinch together.
  • Cut a few steam vents in the top crust, then brush with olive oil or beaten egg.
  • Bake until the crust is golden, 30 to 40 min­utes.
  • Remove from the oven and place on a rack to cool.
  • Serve warm or at room temperature.
  • Notes
  • If you are worried about the bottom crust becoming soggy, sprinkle a thin layer of fine dried bread crumbs over the pastry before adding the filling.
  • Alternatively, blind bake the bottom crust for 15 minutes, lining it with pie weights, let cool, and then add the filling.

Reviews & Comments 2

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  • borinda 5 years ago
    Midge - neither my Jewish mother nor grandmother ever made this ...but it sounds like I missed out.
    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and said...
    This sounds just delicious!
    Was this review helpful? Yes Flag

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