Servings:
8
Prep time:
10
Cooking time:
25
INGREDIENTS
- - wholewheat spelt pasta with mixed seeds
- - 6 artichokes
- - 1 bunch of parsley, chopped
- - 1 clove of garlic
- - Extra-virgin olive oil
- - 1 teaspoon balsamic vinegar
- - salt
- - pepper
- For the sauce:
- - 100 ml of milk
- - 40 g of grated Parmesan cheese
- - salt
- - White pepper
- Spelt Wholemeal pasta with mixed seeds:
- -110 g of wheat flour
- -110 g of wholemeal spelled flour
- -1 egg
- -60 ml of extra virgin olive oil
- -1 teaspoon poppy seeds
- -1 teaspoon toasted sesame seeds
- -salt
INSTRUCTIONS
- Mix in a blender the whole wheat spelt flour, sesame seeds, poppy seeds and a pinch of salt. Add the oil, egg, and then operate the blender until you have a smooth paste. If necessary, add a little water. Let the mixture stand wrapped in plastic wrap for about 15 minutes and covered with a bowl. If you prefer, you can keep it for a day or two in the refrigerator.
- Peel the artichokes thoroughly, then boil them in salted water for 4-5 minutes. Let them cool in ice water.
- Golden the garlic pieces in a pan with 2 tablespoons of olive oil. Then add the artichokes, well drained and reduced to pieces and let them cook for a few minutes. Pour the balsamic vinegar and continue until the artichokes are quite colorful. Remove from the heat, remove the garlic and add a little of parsley.
- Roll out the base of spelt to a thickness of a few millimeters and cut out 8 rounds of diameter slightly larger than the tart molds that you will use. Lightly oil the molds and arrange neatly the artichoke cloves with the outer part down, but covering the entire bottom. Cover the artichokes with a disc of dough, tucking the edges inwards with a knife, then bake for 15-20 minutes at 180 ° C, until the pastry is golden.
- Prepare the sauce just before serving. Heat the milk with a pinch of salt and white pepper, take of the heat just before boiling and stir in the Parmesan cheese with a whip, dissolving it completely.
- Turn the tarte tatin on the dishes already coated with the sauce, or (as pictured) served in cups sauce. Sprinkle with parsley and serve immediately.
