LA TORTA DI CARCIOFI

(ARTICHOKE PIE)

3 VERSIONS

SERVES 8 - 10

5 MEDIUM TO LARGE FRESH ARTICHOKES
2 HEAPING TBS. FLOUR (MOUSSE VERSION ONLY)
1/4 CUP MILK (MOUSSE VERSION ONLY)
2 HEAPING TBS. GRATED PARMESAN CHEESE
2 EGGS
½ CUP EXTRA VIRGIN OLIVE OIL
½ CUP  + 2 TBS. COARSELY CHOPPED FRESH PARSLEY
2 CUPS WHITE WINE
1 LEMON
SALT & PEPPER TO TASTE
1 TBS. BUTTER TO COAT BAKING DISH(S)

PEEL, CLEAN AND REMOVE ALL HARD OUTER LAYERS OF ARTICHOKE.  KEEP A VERY SHORT NUB  OF THE STEM.

CUT ARTICHOKE IN HALF. REMOVE AND DISCARD THE CHOKE FLOWER.  SOAK ARTICHOKES IN WATER AND 1 CUP WINE. SQUEEZE THE JUICE OF THE LEMON INTO THE WATER AND ALSO DROP IN THE LEMON REMAINS.  THIS KEEPS THE CHOKE FROM TURNING BLACK. SOAK FOR 20 MINUTES.

SAUTE  CHOKE HALVES IN HOT OLIVE OIL FOR 15 MINUTES.  ADD 1 CUP WATER & PARSLEY, COVER
AND SIMMER UNTIL SOFT.  ADD WATER AS NEEDED TO CONTINUE SIMMERING.  DURING LAST 10 MINUTES ADD WINE TO SIMMER. 

DRAIN CHOKE MIXTURE.  ADD 2 LARGE BEATEN
EGGS, PARMESAN, 2 TBS. PARSLEY AND SALT & PEPPER TO TASTE.   MIX WELL AND MASH CHOKE HEARTS WITH A FORK

FOR A MAIN DISH, BAKE IN YOUR FAVORITE PASTRY CRUST....AND LEAVE THE MIXTURE A BIT CHUNKIER.

FOR LIGHTER MEALS SPRINKLE UNSEASONED BREAD CRUMBS IN THE BOTTOM AND ON THE SIDES
OF YOUR BAKING DISH INSTEAD OF A PASTRY CRUST AND USE A HAND MIXER TO WHIP THE MIXTURE ADDING 1 EGG & 1/8 CUP PARMESAN.

YOU CAN ALSO MAKE INTO A MOUSSE VERSION WITH THE BREADCRUMBS BY ADDING MILK & FLOUR TO THE MIXTURE AND WHIPPING WITH HAND MIXER.

CAN ALSO BE BAKED IN INDIVIDUAL RAMEKIN’S.

MAKE SURE BAKING DISHES OR RAMEKIN’S ARE LIGHTLY BUTTERED.

FILL BAKING DISH(S) 2/3 FULL AND PLACE BAKING DISH OR RAMEKINS IN A LARGE SHALLOW BAKING PAN FILLED WITH A SMALL AMOUNT OF WATER.  BAKE AT 400 DEGREES FOR 20 MINUTES.