ProvenÇal Tart With Artichokes And Prosciutto Food

PROSCIUTTO CHIPS TOPPED WITH FRIED ARTICHOKE HEARTS

Steps:

• For Prosciutto Chips: Place onion in a saute pan over medium-low heat. Add the butter and allow onions to caramelize for about 10 to 18 minutes, stirring often.
• Place a 10-inch saute pan on medium heat. When the pan is hot, drizzle in the vegetable oil. Cut your prosciutto slices into pieces, the size of a troika chip. Fry until crisp, about 3 to 5 minutes. Drain on a paper towel lined plate.
• For Fried Artichoke Hearts: Place oil in a deep saucepan. Heat to 350 degrees F.
• Cut the artichoke hearts into quarters. Dust artichoke hearts in your all-purpose flour. Place artichoke heart into your preheated oil and fry until golden brown, about 4 minutes. Drain on a paper towel lined plate.
• To assemble, place a artichoke heart on top of a piece of prosciutto, garnish with a couple pieces of caramelized onion, and serve. See Cook's Note.

ARTICHOKES PROVENCAL

Steps:

• Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.

PROVENÇAL TART WITH ARTICHOKES AND PROSCIUTTO

Steps:

• Preheat oven 400 F. Line a rimmed baking tray with parchment paper. Cut puff pastry along folded lines (if using different puff pastry, slice into rectangular pieces about 4-6 inches wide and as long as will fit on baking tray). Place each piece about 1-2 inches apart on baking tray. Prick dough all over with a fork so pastry does not rise. Spread cheese over dough, making sure to go all the way to the edge of the dough. Place toppings, garlic and herbs in a bowl and toss with olive oil and salt and pepper. Top cheese pastry with topping mixture and place in oven and bake until puff pastry is golden brown, about 30-35 minutes. Slice each tart into 1 1/2 inch strips and serve.

PROVENçAL ARTICHOKE RAGOUT

Steps:

• How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
• Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.

PROVENçAL TARTS

Steps:

• Preheat the oven to fan 200C/ conventional 220C/gas 7. Roll out the pastry thinly and cut out a 24cm square. Cut into three, then in half to make six rectangles, and transfer to a baking sheet. Prick all over with a fork, brush with a little beaten egg and sprinkle with half the thyme. Bake for 12-15 minutes until pale golden, then press the pastries down lightly to flatten slightly and leave to cool on a wire rack.
• Heat 3 tbsp of the olive oil in a small pan, add the onions and the remaining thyme and season with salt and pepper. Cook very gently, stirring often, for about 30 minutes until the onions are completely softened but not coloured. Remove from the heat and leave to cool.
• Spread out the peppers over the grill pan, skin side up. Grill until the skins are evenly blackened. When cool enough, peel off the skins. Transfer to a dish and set aside.
• Cut the aubergine into 12 slices and spread out over the grill pan. Brush lightly with olive oil and heat under the grill until lightly coloured, then turn over, brush again with olive oil and grill until just tender. Transfer to a dish, drizzle with a little more olive oil and add the garlic. Stir gently and leave to cool. (Up to this point, everything can be prepared up to a day ahead. Wrap the pastry in foil, cover the vegetables and store in the fridge.)
• Up to an hour before serving, set the pastry rectangles on a baking sheet and spread each with a thin layer of onion. Arrange the yellow peppers, aubergine and tomatoes on top. Season with salt and pepper, drizzle with a little basil oil and bake for 5-8 minutes until warmed through. To serve, transfer to serving plates and pile a small handful of rocket on the side. Drizzle each portion with lemon juice and a little more basil oil.

RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER

Steps:

• In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
• In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
• In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
• Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
• Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
• Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
• If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
• Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

PROSCIUTTO-ARTICHOKE PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
• Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
• Remove from the oven and top with Parmesan cheese.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
• Wrap each artichoke heart quarter in a piece of prosciutto.
• Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
• Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
• Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.

ASPARAGUS TART WITH PROSCIUTTO

Steps:

• Thaw frozen puff pastry at room temperature for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Lightly flour a surface and roll pastry into a 10x16-inch rectangle. Place on the prepared baking sheet. Top with Swiss cheese, prosciutto, and asparagus tips, leaving a 1/2-inch border around the outside edge of the pastry sheet. Drizzle with oil.
• Bake in the preheated oven until pastry is puffed and golden brown and asparagus is tender, 20 to 25 minutes. Cut into squares and serve.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

PROVENçAL TART

Steps:

• To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.
• While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn't stick. Season well and set aside to cool completely.
• Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top - it seems a lot, but it all gets soaked up - then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.
• Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there's no need for baking beans).
• Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.
• Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.
• Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.