Carciofi alla Romana Tart Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds (drained weight) canned or jarred artichoke hearts (about 18 total)
• 1 package (14 ounces) all-butter puff pastry, such as Dufour, thawed if frozen
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped mint
• 3 almond-size garlic cloves
• 1/4 cup everyday olive oil
• 2 tablespoons dry white wine
• 1 teaspoon Diamond Crystal kosher salt
• 1 large egg
• Freshly cracked black pepper
• 1 small lemon or 1/2 large lemon