Recipe: Patate e Carciofi (Potato and Artichoke Tart)

PATATE E CARCIOFI
(POTATO AND ARTICHOKE TART)

1 pound potatoes peeled and cut into 1-inch dice (3 cups)
Salt
1 medium lemon
6 baby artichokes or 2 globe artichoke bottoms
5 Tablespoons extra virgin olive oil
1 Tablespoon chopped garlic
1 teaspoon finely chopped fresh thyme
1/4 cup dry white wine
2 eggs, beaten
2 Tablespoon butter
2 Tablespoons finely chopped fresh Italian parsley
Freshly ground black pepper

Put the diced potatoes in a saucepan, cover with cold water and season generously with salt. Bring to a boil and cook until the potatoes are very tender and almost falling apart, about 20-25 minutes. Test after 15 minutes in case they are ready earlier. Drain and reserve in a bowl.

Fill another bowl with water. Cut the lemon in half, squeeze the juice into the water, and add the squeezed lemon halves, too. Peel the outer leaves fro the artichokes until you reach the part where the leaves are mostly a creamy yellow. Cut the top inch off each artichoke and trim away the stem so that you are left with a golf-ball-sized heart. Slice the hearts thin and add to the lemon water. (For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges. Remove the choke and the soft curly leaves above it. Slice thin and place in the lemon water.) Set aside.

Lightly mash the boiled potatoes.

Place 2 1/2 Tablespoons of the olive oil, the garlic, and thyme in a large saute pan and saut over medium until the garlic is golden, 3 to 5minutes.

Drian the artichokes, add them to the pan and season with salt and pepper. Cook for 5 minutes. Add the wine and cook until it has reduced by half.

Add 1 cup of water to the pan and cook the artichokes until the leaves have fallen off the hearts, and the hearts are soft. Remove from the heat.

Mix the eggs, butter, parsley and salt and pepper to taste into the mashed potatoes. Add the artichokes and stir to combine well.

Heat the remaining 2 1q/2 Tablespoons olive oil in a large nonstick frying pan over medium heat. Add the potato mixture to the pan and press it down to form a thick pancake. Fry the pancake until it is crispy about 4 to 5 minutes, flip and cook the other side another 4 to 5 minutes. Remove, slice into wedges and serve either hot or at room temperature.

Sourc: True Tuscan