I joined a new group which I am really excited about. We will follow the book Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from Martha Stewart and the editors of Whole Living Magazine (Dec 28, 2010). We can use a recipe from this book or any recipe using the targeted ingredient.
The first 15 weeks will be in the following order, artichokes, asparagus, avocados, beets, bell peppers, broccoli, brussels sprouts, carrots, kale, mushroom, spinach, sweet potatoes, swiss chard, tomatoes and winter squash. This is the first section, vegetables and is followed by fruits, grains and legumes, nuts and seeds, eggs, yogurt and fish. This comprised the first section of the book.
My favorite section is the recipe section where I found one appealing recipe after another except for the first one, artichokes, this week’s ingredient. I have never cooked an artichoke and I doubt I ever held one that was uncooked until, this week. It is exciting to meet a new vegetable and it is also intimidating because we are talking about artichokes which are prickly and as far as I am concerned, difficult to break apart. On the upside of the artichoke, it is amazingly healthy and incorporating it, into one’s diet helps protect you, in many ways.
I went online to You Tube to see what I could eat from this vegetable and how to prepare it. Frankly, it is too much work to bother with although I did just that. It is snipping, pricking one’s finger, using a lemon quickly to avoid browning the vegetable, getting the choke out and finally discerning which parts are edible and which are not. Three videos later, I was not confident but willing to give it a try.
I had not idea what I could make with it and I still had not received the book so I was on my own. I found a recipe that looked interesting on the Cupcake Muffin blog. She did a beautiful job with this polenta base recipe topped with a custard topping with artichokes sandwiched in between. I added spinach to that layer and I liked the addition.
The recipe is from Ancient Grains for Modern Meals, a book which sits on my shelf and I didn’t think to look in it for a recipe. I will take if off the shelf now.
Artichoke-Herb Tart with Polenta Crust (adapted from Ancient Grains for Modern Meals)
Serves 3-4
For the crust:
1 cup vegetable broth
1-3/4 cup water
1/2 tsp salt
1-1/4 cup polenta
2-1/2 ounces Parmesan cheese (or another hard cheese such as Pecorino Romano), grated on the large holes of a box grater
1 large egg, at room temperature
Several grinds black pepper
For the filling:
1 cup plain non-fat Greek yogurt
2 large eggs
1/2 cup finely chopped green onions
2 T chopped fresh flat-leaf parsley
1 tsp minced fresh rosemary
1/4 tsp salt
Several grinds black pepper
2 12-ounce cans artichoke quarters in water (without spices), drained and rinsed (I used the real artichoke.) 1 cup spinach, squeezed dry
3 ounces crumbled goat cheese (I was out of goat cheese and use Feta instead)
2-1/2 ounces Parmesan cheese (or another hard cheese such as Pecorino Romano), grated on the large holes of a box grater
1. Make the crust. Bring the broth and water to a boil in a large, non-stick saucepan over medium-high heat. Add the salt. Whisk in the polenta gradually, and continue to whisk for 30 more seconds. Decrease heat to low, cover, and cook for ten minutes, stirring with a wooden spoon every couple of minutes (polenta will be very thick by the end of this process). Remove from heat, cover, and let sit 10 minutes, stirring a few times. Stir in the cheese, egg, and pepper until well combined.
2. Grease a 10-inch tart pan and place on a cookie sheet. Spread the polenta into the pan with wet fingers, re-wetting your fingers as needed. Try to create an even layer on the bottom of the pan and about 3/4 inch up the sides (no need to be perfect).
3. Preheat the oven to 375 degrees.
4. Prepare the filling. Whisk together the yogurt, eggs, green onions, parsley, rosemary, salt, and pepper in a medium bowl.
5. Create an even layer of artichoke quarters on the bottom of the crust . Layer spinach on top of artichokes. Sprinkle the goat cheese on top, and then gently pour the filling over, smoothing it out with a rubber spatula. Sprinkle with the Parmesan cheese.
6. Bake until the top is golden brown and the filling is set, about 45 minutes. Transfer to a wire rack and let cool at room temperature for at least 20 minutes. Cut into slices and serve .
Please check the following blog to see what they did with the artichoke.
This looks and sounds delicious!
You can’t go wrong with Greek yogurt! This is a very comforting food!
I love artichokes. But buy hearts, in a can, from SPAIN.
This sound delishhhhhhhhhhhh…
This sounds just fabulous. I love the polenta crust and the combination of artichoke hearts and spinach.
I was looking for your Cherry Almond Ice Cream that you brought to share with us, but your site says they can’t find the post. Your Artichoke Herb Tart looks awesome! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
What a fun read! Loved reading about your adventure with artichokes. Your polenta-crusted tart looks and sounds yummy. I made a polenta-crusted tomato tart several years ago from an Ellie Krieger recipe, but haven’t been inspired to do something similar till now.
I am really impressed that you went ahead and used a fresh artichoke. Love the comforting wholesome recipe.
What could be better than polenta with artichokes, spinach and cheese?
I love cookign through books and this is going to be a great addition to my menu.
You were brave to tackle a whole artichoke – I’ve never done that! Your tart looks delicious, and I like the polenta crust.