Queen Anne's Artichoke Tart Recipe

Starter
medium
4
50 minutes

PT50M

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.

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Ingredients

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Imperial

Artichokes

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

Tart

500g of puff pastry
50g of butter
50ml of cream
1 small onion, sliced
1 leek, washed and chopped
1/2 tsp salt

Vinaigrette

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

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4 10cm tartlet tins
Blender

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

Place the artichokes in a pot or large saucepan with 1¼ litres of water

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

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

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

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

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

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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