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Sliced tortino di carciofi on a wooden board showing golden parmesan crust and tender artichoke pieces inside

Golden Baked Tortino di Carciofi with Parmesan Crust

Sauteed artichoke hearts baked into a parmesan-and-egg custard, sliced into wedges and served warm or at room temperature.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

For the artichokes
  • 500 g Fresh artichokes, trimmed to hearts and quartered about 5-6 medium globe artichokes, or use 400 g frozen hearts, thawed
  • 1 Lemon , juiced; for the acidulated water
  • 3 tbsp Extra virgin olive oil
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste
For the custard
  • 3 Eggs large
  • 100 ml Whole milk or heavy cream for a richer texture
  • 60 g Parmesan, grated plus 1 tbsp for topping
  • 40 g Plain dried breadcrumbs plus 1 tbsp for dusting the dish
  • 1 pinch Nutmeg, freshly grated
  • 1 tbsp Butter, softened for greasing the dish

Method
 

Prep the artichokes
  1. Fill a bowl with cold water and the juice of 1 lemon. Trim each artichoke down to the pale tender heart, removing the tough outer leaves and the fuzzy choke.
  2. Cut each heart into quarters and drop into the lemon water right away to stop browning. Drain just before cooking.
Cook the filling
  1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant, not browned.
  2. Add the drained artichokes, season with salt and pepper, cover, and cook for 10-12 minutes, stirring occasionally, until fork-tender.
  3. Stir in parsley and let the mixture cool for 5 minutes off the heat.
Assemble and bake
  1. Heat the oven to 190 C / 375 F. Grease a 24 cm baking dish with butter and dust with 1 tbsp breadcrumbs.
  2. Whisk eggs, milk, 60 g parmesan, 40 g breadcrumbs, and nutmeg in a bowl until smooth.
  3. Fold the cooled artichokes into the egg mixture. Pour into the prepared dish, smooth the top, and sprinkle with the remaining parmesan.
  4. Bake for 25-28 minutes until puffed and golden on top and a knife inserted near the center comes out clean, with an internal temperature of 74 C / 165 F.
  5. Let rest for 5 minutes before slicing into wedges.

Notes

  • Choke removal is essential or the tortino turns fibrous and unpleasant.
  • Don't skip the acidulated water, cut artichokes oxidize within minutes.
  • Let the tortino cool 5 minutes before cutting or wedges collapse.
  • Frozen artichokes need less saute time than fresh, about 6-8 minutes.