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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Artichoke Tart

This can also be served as a side dish with dinner. It can be made two days in advance and refrigerated. To serve after it has been refrigerated, allow to sit  at room temperature for one hour before serving.


2                      6-ounce jars marinated artichoke hearts

1 cup               yellow onion, minced

1 /4 cup         red pepper, finely diced

1 Tbsp            garlic, minced

1 /8 tsp          thyme

1 /8 tsp          oregano

4                      eggs

1 tsp                creole mustard

1 tsp               creole seasoning

1 /2 cup         Japanese bread crumbs

1 /4 tsp           hot sauce

1 /2 cup          parmesan cheese, grated

1 cup               cheddar cheese, grated

1 tsp                black pepper, freshly ground

1 /4 cup         green onion, minced


Preheat oven to 325.

Drain artichokes reserving two tablespoons of the marinating liquid.

Place the two tablespoons of liquid in a small sauté pan over medium heat. Add onions and red pepper and cook three to four minutes. Add garlic, oregano and thyme and cook two to three minutes more. Remove from heat and cool.

Rough chop artichokes. Whip the eggs and mix all ingredients together in a mixing bowl.

Spread the mixture into a 9” buttered pie pan. Bake 30 minutes.

Remove from oven and cool to room temperature. Cut into 16 wedges and serve.

Yield: 16 small portions, or eight large portions

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