Artichoke Torte Food

ARTICHOKE AND FETA TARTS

Steps:

• Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
• If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
• Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
• Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
• Do Ahead
• Tart can be made 2 hours ahead. Let stand at room temperature.
• Variations:
• The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
• Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
• Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
• Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

ARTICHOKE TORTE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
• Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
• Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.

ARTICHOKE TORTE

Steps:

• Remove artichoke hearts from jars, reserving liquid.
• Chop up artichoke hearts and place in large saucepan. Add reserved liquid, chopped onion and garlic. Sautee until tender.
• Beat eggs and mix together with artichoke heart mixture and remaining ingredients.
• Place in greased shallow baking dish.
• Bake at 350 for 30 minutes.

ARTICHOKE PESTO TORTA

Steps:

• Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
• Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
• Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
• Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

ARTICHOKE AND SPINACH TORTA RECIPE

Steps:

• 1. Heat the oven to 375-degrees F. In a nonstick medium frying pan, heat 1 Tbs olive oil over medium heat. Add the shallots and cook about 1 minute. Add the artichokes, lemon juice, water and 1/2 tsp salt. Cover and cook until the artichokes are tender, 5 to 6 minutes. Uncover and cook, stirring occasionally, until all the liquid has evaporated. Let cool. 2. In a large pot of boiling salted water, cook the spinach for 2 minutes. Drain, refresh with cold water, squeeze out as much water as possible, and finely chop. 3. In a large bowl, whisk together the eggs and the half-and-half. Season with 1 tsp salt and a few grinds of pepper. Add the cheese, spinach, basil, prosciutto and the artichoke mixture and stir well. 4. Choose a baking dish or roasting pan large enough to hold an 8-inch nonstick frying pan. Add hot water to the dish to cover about one-quarter of the frying pan's depth to create a water bath. 5. Heat the remaining 1 Tbs oil in the 8-inch pan over medium-high heat until a drop of the egg mixture sputters when added. Add the egg mixture and cook for 4 to 5 minutes. With a spatula, lift the torta away from the edges of the pan to gauge its progress; when you see that the torta has browned nicely all around, remove the pan from the heat and immediately put it in the water bath to stop the browning. Put the pan and water bath into the oven and bake until the torta is firm in the center, about 40 to 45 minutes. 6. Remove the frying pan from the water bath and invert the torta on a cutting board. Let cool for at least 20 minutes before cutting into 1-inch chunks and serve.

ARTICHOKES

Steps:

• Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
• When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.