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Queen Anne's artichoke tart

Queen Anne's artichoke tart

Queen Anne's artichoke tart

PT50M

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1
To start the tart, prepare the artichokes. Pull the stem free from the bulb of the artichoke and remove the coarse bottom leaves, until only the pale yellow leaves remain. Using a sharp knife, cut the top two-thirds off to expose the centre of the artichoke. Carefully trim any outer leaves off the base, ensuring the natural shape remains. Using a teaspoon, remove the fibrous choke and rub the whole artichoke with lemon
  • 400g of globe artichoke
2
Place the artichokes in a pot or large saucepan with 1¼ litres of water
3
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
  • 250ml of white wine
  • 60ml of white wine vinegar
  • 100ml of olive oil
  • 1/2 head of garlic
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • 1 tsp coriander seeds
  • 1/2 tsp ground white pepper
  • 1 lemon
  • rock salt
4
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. This should take about 20-25 minutes. Cool and store in the cooking liquid
5
For the dressing, combine the herbs, olive oil and white wine vinegar and set aside
  • 1 tbsp of tarragon
  • 1 tbsp of chervil
  • 1 tbsp of parsley
  • 100ml of olive oil
  • 30ml of white wine vinegar
6
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
  • 1 leek
  • 1 small onion
  • 50g of butter
  • 50ml of cream
  • 1/2 tsp salt
7
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
  • 500g of puff pastry
8
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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