Recipe: Artichoke Tartlets with Melty Heart
Category: Appetizers
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ricotta (cow’s milk) | 125g |
| All-purpose flour | 150g |
| Butter | 90g |
| Salt | to taste |
| Black pepper | to taste |
| Artichokes | 10 |
| Pecorino cheese | 60g |
| Guanciale (cured pork cheek) | 50g |
| Scamorza (smoked cheese) | 40g |
| Eggs | 2 |
| Garlic | 1 clove |
| Extra virgin olive oil | to taste |
| Lemon | 1 |
| Montasio cheese | 150g |
| Whole milk | 150ml |
Instructions:
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Preparing the Dough:
Begin by making the tartlet dough. Place the cold butter, cut into small cubes, all-purpose flour (sifted), and a pinch of salt into a food processor. If you like, you can add a pinch of black pepper to enhance the flavor. Pulse until the mixture resembles coarse crumbs. Transfer the dough mixture into a bowl and add ricotta. Mix everything together quickly to form a dough. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
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Preparing the Artichoke Filling:
While the dough chills, prepare the artichoke filling. Begin by cleaning the artichokes. Trim away the tough outer leaves and cut off the tops, then slice the artichokes into thin julienne strips. Keep 4 rectangular pieces aside to use for decoration. In a large skillet, heat a little extra virgin olive oil with a garlic clove, adding the guanciale (diced) once the oil is hot. Sauté until the guanciale becomes golden and crisp. Add the artichokes to the pan, season with salt and pepper to taste, and cover the skillet. Let them cook gently for 20 minutes, stirring occasionally.
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Finishing the Filling:
Once the artichokes have softened, use a food processor to blend the mixture into a smooth paste. Add one egg to the mixture to help bind it together. Transfer this artichoke filling into a piping bag for easier assembly later.
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Shaping the Tartlets:
After the dough has rested, roll it out on a lightly floured surface until it’s about ½ cm thick. Using a 7 cm diameter cookie cutter, cut out 4 rounds. Butter and line with parchment paper 4 small tartlet pans (160 ml capacity). Place the dough rounds into the pans and use strips of dough to line the edges of the pans, creating the tartlet shells.
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Assembling the Tartlets:
For the filling, spoon a little artichoke mixture into each tartlet base. Add a few cubes of scamorza cheese and top with more artichoke mixture. Preheat your oven to 180°C (static mode), or 160°C if using a convection oven. Bake for 30 minutes if using static heat or 20-25 minutes if using convection heat, until the tartlets are golden and the filling is set.
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Making the Fondue:
While the tartlets are baking, prepare the fondue. Place the Montasio cheese in a food processor and blend until finely chopped. Gradually add a little black pepper to taste.
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Serving:
To serve, spoon the cheese fondue onto the plates. Place the baked tartlets on top, and garnish with the reserved thin slices of artichokes and guanciale. The artichokes and melted cheese will create a decadent and comforting combination, perfect as a starter for any meal.
Enjoy your Artichoke Tartlets with Melty Heart—an elegant and flavorful appetizer that brings together creamy ricotta, savory guanciale, and the rich taste of artichokes, all enveloped in a buttery, crisp shell!
These artichoke tartlets are not only a treat for the eyes but also a delightful burst of flavors with every bite. The fondue adds a luxurious finish, making this dish perfect for special occasions or as a sophisticated starter for a dinner party.
