Artichoke Tart

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

Food Network Invites You To Try This Artichoke Tart Recipe From Emeril Lagasse.

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