Artichoke-rosemary tart with polenta crust from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • gastronom on January 14, 2018

    Tasty. Added blue cheese which made it zing.

  • WFPLCleanEating on December 11, 2016

    Delicious! This was perfect and gobbled up by every member of my family...including the picky eater. A previous note indicated a substitution of jarred artichokes. I highly recommend using frozen. I think it makes a difference. (Rachel S-K)

  • Astrid5555 on November 01, 2012

    Substituted instant polenta for regular polenta, and jarred artichoke hearts for frozen ones. Loved the crust, but did not care for the artichkoes in the filling. Will try again with porcini mushrooms instead.

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