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Artichoke Tart with Polenta Crust and Fresh Rosemary


Artichoke Tart with Polenta Crust and Fresh Rosemary Recipe

Ingredients:
  • 1 1/2 cups vegetable stock
  • 1 cup water
  • 1 teaspoon sea salt
  • 1 1/4 cup cornmeal
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg, beaten
  • fresh cracked black pepper to taste
  • 1 cup Greek yogurt
  • 2 large eggs, lightly beaten
  • 3 fresh green chilies, seeded and minced
  • 6 sun-dried tomatoes, soaked in hot water for 20 minutes, drained and chopped
  • bunch of green onions, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
  • 1/2 teaspoon sea salt
  • fresh cracked black pepper to taste
  • 2 cans or jars of artichoke hearts (12 - 14 oz), drained and chopped
  • 1/2 - 2/3 cup goat cheese, crumbled
  • 2/3 cup fresh grated Parmesan cheese
Directions:
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