Review of last recipe - If I weren't so garlic averse (it just stays in my system too long), I would have gone with the full amount of garlic (I halved it), so the sauce wasn't flavorful enough. Make sure you use enough salt and pepper to season. It was fine; just a little boring.

TODAY'S RECIPE - ARTICHOKE TART
This should be interesting as pastry crusts aren't my forte.

Crust:
1 1/2 c flour
1 tsp salt
1/2 c chilled unsalted butter, cut into tablespoon sized pieces
1 egg, lightly beaten
3-4 tbsp cold water

Filling:
4 large artichokes (I'll be using 2 14oz. canned artichokes hearts, as I'm feeling lazy today.)
2 tbsp minced shallots
2 tbsp unsalted butter
1/4 c dry white wine (I'll be substituting white vermouth, since I rarely have white wine in the house)
3 eggs
1 1/2 c heavy cream
1 tsp salt
1/2 tsp pepper
1 c grated parmesan cheese

Preheat oven to 425 degrees.

In the food processor fitted with a steel blade, place the flour and salt. Turn the machine on and off a few times to combine. Add the butter and continue pulsing to cut the butter into the flour until the mixture resembles cornmeal. Lightly beat the egg with the water and slowly add to the flour mixture through the feed tube, while the machine is running. Process until the mixture starts to come together. Pour the mixture out onto the counter and gather into a ball using your hands. Wrap up in plastic and chill for 30 minutes. Line an 8"-9" quiche/pie pan with the dough. Chill until firm.

In a saute pan, melt the butter and add the shallots, sauteing until transparent. Add the artichoke hearts and toss over high heat. Add the wine and cook for a few minutes (in the original recipe, they used this time to cook the artichokes in the wine in a covered pan; for our purpose, it's really just to add some additional flavor). Remove from heat. Lightly beat the eggs, cream, salt and pepper.

Line the tart crust with parchment or foil and fill with beans or rice, and bake the tart for 10 minutes or until browned. Remove the beans/rice, and bake for another 5 minutes. Reduce the oven temperature to 350 degrees, and remove crust from oven. Sprinkle with the cheese, layer the artichoke hearts, and pour the egg/cream mixture and put back into oven to bake for 30-40 minutes, until filling is puffy, firm and brown.

Serves 6.