I was talking to a friend the other day about artichokes.  She has a love of artichokes that she passed on to her daughter, so now they enjoy them together.  I’ve never felt that strongly about artichokes.  Sure, I’ve eaten (more than) my fair share of Spinach Artichoke Dip, but I’ll eat just about anything that involves spinach and cheese.  When I saw this recipe for an Artichoke Tart, I was really drawn in by the polenta crust and the pretty fluted tart pan.  I also figured it would give me a chance to try artichokes on their own.

The recipe looks more complicated than it really is, and polenta is very forgiving.  You really don’t need to fuss.  I liked the creamy texture of the tart, although it could have used just a bit more flavor.  I think some garlic or caramelized onions would help.  And the verdict on the artichokes?  They were my least favorite part.  I admit, I was wishing I had used spinach, or mushrooms, or asparagus.  But that is the beauty of a recipe like this one, you can pick whatever vegetable you like.

Artichoke Tart with Polenta Crust

Crust
3 c. water
1 Knorr Vegetable Bouillon cube
1 c. cornmeal
1/2 c. Parmesan cheese
1 egg
1/4 t black pepper

Filling
1 c. nonfat Greek yogurt
2 eggs
1/2 c. Parmesan cheese
1 T Italian seasoning
1/4 t black pepper
1 (14 oz.) can artichokes, drained well
1/2 c. low fat ricotta cheese

Heat water in a pan on medium heat.  When the water is simmering, dissolve bouillon cube.  Pour cornmeal into the pot slowly, stirring constantly.  Reduce heat to low, and continue stirring for 5-10 minutes, until polenta is thickened.  Remove from heat, stir in Parmesan cheese, and allow to rest for 10 minutes.  Stir in egg and black pepper.  Spread polenta mixture into a large pie dish or tart pan coated with cooking spray.  Spread the crust up the sides, and use a spatula or your fingers to make it smooth.

Mix yogurt, eggs, Pamesan cheese, and spices in a bowl and set aside.

Place artichoke pieces on the crust.  Place spoonfuls of ricotta cheese around the articokes.  Pour the yogurt filling into the crust.

Place pie dish or tart pan on a cookie sheet, and bake at 375F for 45-50 minutes.

-Lightly adapted from Stacey Snacks

• Main Dishes