Artichoke Tart Recipe

• 1 x Blind-baked pie crust in a 10" fluted tart pan
• 2 Tbsp. Extra virgin olive oil
• 1 ounce Pancetta julienned
• 1/2 c. Chopped onion
• 2 Tbsp. Chopped shallots
• 6 ounce Julienned artichoke hearts
• 1 Tbsp. Chopped garlic
• 1/4 c. Heavy cream - (to 1/2 c.)
• 3 Tbsp. Chiffonade of fresh basil Juice of one lemon
• 1/2 c. Grated Parmigiano-Reggiano cheese
• 1/2 c. Grated Asiago cheese Salt to taste Freshly-grnd black pepper to taste
• 1 c. Herbed tomato sauce hot
• 1 Tbsp. Chiffonade basil
• 2 Tbsp. Grated Parmesan cheese

Directions