Torta di Carciofi

Artichoke and Egg Tart

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

This is my adaptation of a recipe from La cucina nella tradizione ebraica. Because this tart is very rich, a small slice will suffice. Make sure the artichoke hearts are not overcooked, or they will not slice easily. The eggs can be boiled for 6 or 7 minutes, as they will continue to cook in the tart. Chill them after peeling for easy slicing.