Artichoke & onion Tatin / Tatin de alcachofras e cebola



Artichokes are like flowers. Intricate, textured, architectural and I love their hearts. And because today we should all be ‘loved up’ in the heart department, I present you with a tatin made with artichoke hearts, the tender, velvety centres of this exquisite vegetable. Their slight sharpness works perfectly with the sweet caramel of the onions I have added.

Artichoke & onion Tatin  / Tatin de alcachofras e cebola

Serves 6

300 gr of shortcrust pastry

4 artichoke hearts (each one cut in half)
1 red onion
2 tbsp of olive oil
1 tbsp of sugar
Salt & pepper
1 twig of thyme


Pre-heat the oven at 190 C.

Place a frying pan (with a metal handle) on a medium heat with the olive oil. Slice the onions and fry them in the oil. Add the artichoke hearts and sprinkle with the sugar, salt, pepper, and thyme twig.

Roll out the shortcrust pastry on top of a floured clean surface and cut out a disc of pastry of the size of the base of the pan. Place the disc on top of the artichokes and put the pan in the oven, bake for 30 minutes until the pastry is golden.




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