Carciofi alla Romana Tart Recipe - Los Angeles Times

Name: 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

www.latimes.com

Inspired by the classic Roman dish, artichokes are mixed with fresh herbs then baked in clusters on puff pastry until golden brown and crisp.

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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