Artichoke Torta

Ingredients

  • 2 shallots, minced
  • 1 small bunch fresh basil, stemmed and coarsely chopped
  • ½ cup half-and-half
  • 1 bunch (10 oz.) spinach, cleaned and stemmed
  • ½ cup grated Parmigiano-Reggiano
  • ½ cup water
  • 2 oz. prosciutto, sliced thin and cut into small squares
  • + 7 more ingredients
    • 8 large eggs
    • 2 Tbs. olive oil
    • Salt
    • ¾ cup grated creamy Havarti cheese (also called Dofino)
    • Juice of ¼ lemon
    • Freshly ground black pepper to taste.
    • 12 small spring artichokes or 5 to 6 globe artichokes

Heat the oven to 375°F. Pare the artichokes down to the tender centers (or bottoms if using larger artichokes). Cut them in half. In a medium nonstick frying pan, heat 1 Tbs. of the olive oil over medium heat. Add the shallots and cook about 1 minute. Add the artichokes, lemon juice, water, and ...

View full recipe at Fine Cooking

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