Artichoke Mushroom And Parma Ham Tart Food

HAM AND ARTICHOKE RISOTTO

Steps:

• Pull away the dark green outer leaves of the artichoke until you reach the yellow inner leaves. Cut one to two inches off the top of the artichoke, eliminating all prickly parts. Cut the base in half vertically. With a sharp knife, cut away the fuzzy choke and any remaining little leaves. Cut each half into thin slices and place in small bowl of water into which you have squeezed the lemon half.
• Bring the chicken stock to a simmer on top of the stove. Meanwhile, heat the butter and oil in a heavy skillet and cook the onion and garlic until the onion is soft. Drain the artichoke slices, pat them dry and saute for two to three minutes.
• Add the rice and saute, stirring for one to two minutes, making sure the grains are coated with the butter and oil. Add the wine and stir it until it is absorbed. Add the hot broth one-half cup at a time, stirring frequently. Do not add the next cup before the previous one is completely absorbed.
• When the rice is almost done (it should be creamy but al dente) add the ham and Parmesan cheese. Season to taste and Serve at once.

ARTICHOKE, MUSHROOM AND PARMA HAM TART

Steps:

• Place flour, parmesan cheese, butter, and a pinch of salt in food processor.
• Process briefly.
• Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands.
• Wrap in plastic, and chill for 1 hour.
• 2 Roll out to fit a 9 inch quiche pan with a loose bottom.
• Prick all over.
• Chill for at least 2 hours, preferably overnight.
• 3 Line pastry with foil, and cover bottom with uncooked beans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes.
• Remove foil and beans, and cook for 5 more minutes.
• Remove and cool.
• 4 Saute; mushrooms in 1 tablespoon olive oil for 10 minutes.
• Drain and cool.
• 5 Lay ham over the pastry base, and top with mushrooms and artichokes.
• Beat together creme fraiche, eggs, parsley, and milk.
• Season well with black pepper and salt; pour mixture over the ham and vegetables.
• Bake for 40 minutes, until golden.
• Serve warm or cold.

ARTICHOKE, MUSHROOM AND PARMA HAM TART

Steps:

• Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.
• Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
• Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
• Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
• Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

ARTICHOKE & MUSHROOM TOASTS

Steps:

• Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.

ARTICHOKE HAM FETTUCCINE

Steps:

• In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.