Serves 6
The usual way of making this tart is to cover it with a top crust. This time, however, I chose to leave out the extra layer just to enjoy more of the exquisite filling with fewer distractions.
For the crust:
2½ cups flour
½ cup butter
½ cup vegetable shortening
1 teaspoon salt
1 teaspoon sugar
5–6 tablespoons iced water
For the filling:
2 cups baby artichokes or artichoke hearts
1 tablespoon olive oil
3 tablespoons butter
1 garlic clove, minced
½ cup red onion, finely chopped
3 tablespoons flour
3 cups milk
½ cup Parmesan cheese
4 eggs
Salt, pepper, and nutmeg (to taste)
1. In a food processor, combine all the ingredients for the crust—except the water—until they acquire the texture of raw oatmeal.
2. Start adding the water, 1 tablespoon at a time, and pulse until a dough forms.
3. Wrap this dough in plastic film and refrigerate for at least ½ hour, and up to 3 days. You can also freeze it for up to 3 months.
4. Preheat the oven to 350°F. When ready, flatten out the dough on a floured surface, with a rolling pin.
5. Line a 9-inch spring form baking pan with dough, and pinch all the surface with a fork.
6. Bake for 10 minutes (you can cover the dough with parchment paper, and put dried beans or chickpeas on top to avoid any bubbles from forming).
7. For the filling: Finely chop the artichokes.
8. Heat the oil and butter in a pan over medium heat. Sauté the garlic and onion, stirring until soft.
9. Turn the heat off and add the flour, whisking constantly to avoid any lumps from forming. Gradually add the milk, and don’t stop whisking.
10. When the mixture is smooth, turn the heat back on, and bring to a boil, stirring, until the sauce thickens and becomes creamy.
11. Add the artichoke, cheese, and seasonings, stir well, and take off the heat. Let it cool for 15 minutes.
12. After 15 minutes, beat the eggs with a fork or a hand whisk. Add to the artichoke mixture, and pour over the pre cooked crust. after removing the dried beans and parchment paper.
13. Bake for 40 minutes, remove from the oven, and let cool for 15 minutes before cutting and serving.
Artichokes are not only beautiful and complex on the outside, but they are also filled with deep inner beauty in the form of nutrition. Peruvians save the water in which artichokes have cooked, and drink it for its liver-enhancing benefits.