Parmesan Tartlets with Lemon Artichoke Cream, Sautéed Asparagus and Crunchy Almond

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a baking sheet with parchment paper.

2. 2

   2. Make 8 circles of grated parmesan on the tray, using about 20 g (0.7 oz) per circle. Leave space between them. Bake for 5 to 6 minutes at 200 °C / 400 °F, until the cheese melts and the edges turn golden.

3. 3

   3. Remove the tray from the oven and let it rest for 30 seconds. Carefully place each parmesan disc over the bottom of an inverted small muffin mold or inside a mini muffin pan to shape tartlet shells. Let them cool completely so they become crisp.

4. 4

   4. Meanwhile, prepare the cream. Place the drained artichoke hearts, cream cheese, Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, garlic, 5 ml (1 tsp) olive oil, salt, and black pepper in a food processor or blending cup. Blend until smooth and creamy.

5. 5

   5. Heat a skillet over medium heat with the remaining 10 ml (2 tsp) olive oil. Add the asparagus and sauté for 3 to 4 minutes, until tender but still slightly firm. Remove from the heat.

6. 6

   6. In a small dry skillet, toast the sliced almonds over medium-low heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

7. 7

   7. Fill each parmesan tartlet with a spoonful of lemon artichoke cream. Top with a few pieces of sautéed asparagus and finish with toasted almonds on top.

8. 8

   8. Serve the tartlets immediately to keep the contrast between the crisp shell, the smooth cream, and the warm topping.