Artichoke Torta— Genevoise

Ingredients

• six young artichokes
• salt
• pepper
• a little lemon juice
• the beaten yolk of an egg
• four tablespoons of thick cream
• a deep pie plate
• puff-paste

Method

1. 1

   Boil the artichokes until tender; remove stems, coarse leaves, tips, and chokes, and chop coarsely.

2. 2

   Season with salt, pepper, lemon juice, and bind with beaten egg yolk and cream.

3. 3

   Line a pie plate with puff-paste, spread the mixture, make depressions, break an egg in each, season, cover with paste, press edges, and bake in a quick oven.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 28. The excerpt below is the record exactly as published.

ARTICHOKE TORTA— GENEVOISE Boil six young artichokes until tender; remove the stems, coarse leaves, tips and chokes and chop the rest coarsely. Season with salt, pepper, a little lemon juice and bind to- gether with the beaten yolk of an egg and four table- spoons of thick cream. Line a deep pie plate with puff- paste

Cook this with the app: pantry check, scaling, and the assistant.