Preparation of the savory artichoke tart

• Clean the artichokes by removing the tougher outer leaves and the stem.
  Cut them into wedges and remove the inner choke.
  Place them in a bowl of cold water mixed with a little lemon juice.
  Peel the garlic and lightly brown it in a skillet with a drizzle of extra virgin olive oil.

• Drain the artichokes and add them to the skillet.
  Remove the garlic, season with salt, cover the skillet with a lid and cook for about ten minutes over medium heat, stirring occasionally.
  Cut the scamorza into cubes and chop some basil.
  When the artichokes are cooked, sprinkle them with the chopped basil and a little pepper, then set aside.

• In a large bowl beat the eggs with the milk and 1/2 cup (about 50 g) of grated Grana Padano.
  Add the scamorza and the artichokes and mix.
  Unroll the puff pastry and place it with its baking paper into an 11-inch tart pan.
  Prick the bottom with the tines of a fork and sprinkle it with a little grated Grana Padano.

• Pour the prepared mixture into the pastry, level it and fold the edges of the pastry inward toward the pan, then brush them with a little oil.
  Sprinkle the surface with a bit more grated Grana Padano and pepper.
  Bake in a preheated conventional oven at 356°F for forty minutes on the middle-low rack of the oven.
  Your savory artichoke tart is ready to be enjoyed hot or at room temperature.

  Chez Bibia