Baked artichoke tortino

Baked artichoke tortino

Tortino di carciofi

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish from Tuscany is often prepared during Passover, when artichokes are in season – in which case, matzo meal is used instead of flour.

Ingredients

Quantity Ingredient
4 artichokes
1 lemon, cut in half
flour or matzo meal, for dusting
olive oil, for deep-frying
4 eggs
2 tablespoons double cream
salt
freshly ground black pepper

Method

  1. Trim and peel the stems of the artichokes, then remove all the outer tough, inedible leaves. Cut the artichokes in half and remove the fuzzy chokes. Rub the artichoke bottoms all over with the lemon halves to prevent them from blackening, then cut into 5mm slices. Dust with flour and deep-fry in hot oil until golden on both sides. Drain on paper towels.
  2. Beat the eggs and cream together in a bowl and season with salt and pepper.
  3. Arrange the artichoke slices in the bottom of a shallow baking dish and pour over the egg mixture. Bake in a preheated 190°C oven for 25–30 minutes or until the top is golden and the eggs are set. Serve at once.
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