Queen Anne's artichoke tart


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


  • 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
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
Place the artichokes in a pot or large saucepan with 1.25l 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
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
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
Preheat the oven to 180°C/gas mark 4. Roll out the puff pastry over 4cm 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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