Queen Anne's Artichoke Tart Recipe

This artichoke tart recipe by Marcus Wareing makes a wonderful vegetarian tart fit for a Queen. The artichokes in this tart are prepared ‘à la grecque’, but you can replace this process by simply using sliced artichoke hearts from a jar, if you prefer

Artichoke tart recipe

Starter

Medium

50 minutes

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Method

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To start the tart, prepare the artichokes. Place the artichokes in a pot or large saucepan with 1¼ litres of water

VideoVideo: Prepare an artichoke

Add the olive oil, the white wine, white wine vinegar, garlic, herbs, coriander seeds, white pepper, lemon juice and halves and rock salt to taste

Cover with a cartouche (a cut-out round) of parchment paper and bring to the boil. Simmer until just cooked and remove from the heat. Cool and store in the cooking liquid

For the dressing, combine the herbs, olive oil and white wine vinegar and set aside

Sweat the leek and onion in the butter until very soft. Drain and chop 1/2 of the artichokes thinly and add to the leek and onion, then add the cream and bring to a gentle simmer. Purée this mixture in a blender until smooth

What 'to sweat' means

To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour

Preheat the oven to 180°C/gas mark 4. Roll out the puff pastry over 4 10cm tart cases. Line each case with the pastry and trim the excess. You can alternatively use a 13cm circle cutter and cut out rounds of puff pastry, then fold a small edge on each pastry circle to create a tart edge

Spoon the purée into the tart cases and garnish with wedges of the remaining artichokes. Bake in the oven until lightly golden, remove and drizzle the vinaigrette over the top. Serve immediately

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Ingredients

Artichokes

400g of globe artichoke, halved, some reserved for garnish
250ml of white wine
60ml of white wine vinegar
1/2 head of garlic
5 sprigs of fresh thyme
2 Bart bay leaves
1 tsp of Bart coriander seeds
0.5 tsp of Bart ground white pepper
1 lemon, juice and halves of lemon reserved
100ml of olive oil
Bart rock salt

Tart

1 leek, washed and chopped
1 small onion, sliced
50g of butter
50ml of cream
0.5 tsp of Bart salt
500g of puff pastry

Vinaigrette

1 tbsp of chopped tarragon
1 tbsp of chopped chervil
1 tbsp of chopped parsley
100ml of olive oil
30ml of white wine vinegar

Equipment

Blender
4 10cm tartlet tins

This delicious Queen Anne's artichoke tart recipe by Marcus Wareing is an excellent vegetarian tart to make for the summer. This artichoke tart is simply lovely