I wanted to post some photos of a lovely artichoke torta I made a couple of weekends ago. It combined store bought puff pastry (hence the pieced-together base), frozen (yes, frozen!) artichoke hearts, ricotta and nutmeg, and made the whole house smell heavenly. I think everyone at some point should cook artichokes in a pan with some olive oil - you would not believe how incredible they smell! I served the torta along side a summery salad consisting of tomatoes, spring mix, and kalamata olives with lemon and olive oil dressing. It was a perfect, light meal.
The recipe is from The Wednesday Chef (a.k.a. Luisa Weiss) and can be found here: Pietro Gangemi's Torta di Carciofi. Although recommended to serve cooled but not cold, the torta was actually quite delicious straight out of the fridge the next day. I even started picturing myself making one to take to the beach at the end of the month, but then decided it would be silly to try to transport it such a long, long way. It would also make an impressive presentation for a Sunday brunch and you could take guilty pleasure in hearing the many compliments, knowing the pastry was actually super, super simple to construct.