Artichoke Mushroom And Parma Ham Tart Recipes

ARTICHOKE, MUSHROOM AND PARMA HAM TART

Artichoke, Mushroom and Parma Ham Tart image

This dish can be served warm or at room temperature. Use as an appetizer if the turkey is taking longer to roast than you had envisioned, or as a side dish with the meal.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

Ingredients

1 ¾ cups sifted all-purpose flour
2 ounces grated Parmesan cheese
⅔ cup butter, diced
1 egg, beaten
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
3 ounces Parma ham
1 (4 ounce) can artichoke hearts, drained
⅞ cup creme fraiche
4 large eggs eggs
1 teaspoon chopped flat leaf parsley
⅓ cup milk
salt to taste
ground black pepper to taste

Steps:

Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.
Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 32.1 g, Cholesterol 278.8 mg, Fat 45.1 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 25.4 g, Sodium 669.4 mg, Sugar 3 g

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Momma's Artichoke Hearts and Mushroom Bake image

If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!

Provided by Gingerbee

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

Steps:

Drain artichoke liquid and slice hearts in quarters.
Clean and slice mushrooms.
Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
Sprinkle with salt & pepper.
Top with 1/4 of the breadcrumbs.
Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
Cover and bake in a 350 degree oven for 30 minutes.
Remove the cover and brown the top until golden in color and serve.

ARTICHOKE, MUSHROOM AND PARMA HAM TART

Artichoke, Mushroom and Parma Ham Tart image

This dish can be served warm or at room temperature. Use as an appetizer if the turkey is taking longer to roast than you had envisioned, or as a side dish with the meal. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine L.

Categories Mushroom Appetizers

Yield 6

Number Of Ingredients 14

Ingredients

1 ¾ cups sifted all-purpose flour
2 ounces grated Parmesan cheese
⅔ cup butter, diced
1 egg, beaten
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
3 ounces Parma ham
½ (14 ounce) can artichoke hearts, drained
⅞ cup creme fraiche
4 eggs
1 teaspoon chopped flat leaf parsley
⅓ cup milk
salt to taste
ground black pepper to taste

Steps:

Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.
Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

Nutrition Facts : Calories 615.4 calories, Carbohydrate 35.1 g, Cholesterol 278.8 mg, Fat 45.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 25.4 g, Sodium 839.4 mg, Sugar 3 g

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