Vegetarian artichoke tartlets
Instructions
Remove the outer leaves and the tops of the artichokes, then remove the choke and any remaining inner fibers. Clean the stems by removing the fibrous outer layer and set them aside. As you clean the artichokes, place them in water mixed with lemon juice; cut the artichokes into 4 pieces and thinly slice the stems. If using larger artichokes, slice them thinly.
Heat a skillet with the oil and unpeeled garlic; when the oil is hot, add the artichokes, let them cook for a few minutes to absorb the flavors, season with salt, and cook, adding a little water as needed; this takes about 10 minutes—they should be tender but not falling apart. Remove the garlic and set the artichokes aside.
Mix the ricotta with the egg and Parmesan cheese, and season with salt and pepper.
Prepare the dough: pour the water, oil, vinegar, and a pinch of salt into a bowl; add the sifted flours and mix quickly until you have a soft dough. Transfer to a work surface, add a little all-purpose flour, and knead the dough for a few minutes until it forms a smooth ball; let the dough rest for 10 minutes.
Take the dough, roll it out on a lightly floured surface, and cut out pieces to line about 8 tartlet molds.
Fill the tartlets with the ricotta cream and top each with two halves of an artichoke, part of the stem, and a pinch of pepper.
Bake the tartlets in a preheated oven at 180°C for about 25 minutes, or until golden brown.
