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Ingredients

• Blind baked pie crust in a 10-inch fluted tart pan
• 2 tablespoons olive oil
• 1 ounce pancetta, julienned
• 1/2 cup minced onion
• 2 tablespoons minced shallots
• 6 ounces julienned artichoke hearts
• 1 tablespoon minced garlic
• 1/4 to 1/2 cup heavy cream
• 3 tablespoons chiffonade of fresh basil
• Juice of one lemon
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup grated Asiago cheese
• Salt and pepper
• 1 cup herbed tomato sauce, warm
• 1 tablespoon chiffonade basil
• 2 tablespoons grated Parmesan cheese

Description

Artichoke Tart

Emerils