Markethouse Restaurant and Bar
611 N. Fairbanks
(312) 224-2200

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Artichoke Tart

Savory Tart Dough
Yield Approx: 4 pcs.

8 oz all-purpose flour
4 oz cold butter, diced
ice water, as needed
pinch of sea salt
1 sprig fresh thyme

Mix cold butter, and flour until resembles coarse meal. Add water little by little until the mixture comes together. After mixture is together knead it to a ball and chill. Blind bake.

Tart Filling

3 Tbs extra virgin olive oil
2 pieces spring onion
4 pieces fresh artichoke hearts, cooked and quartered
3 oz goat cheese
8 eggs
2 Tbs heavy cream
salt and pepper, to taste
chives for garnish

In small saute pan, add artichoke hearts, 1 oz. artichoke cooking liquid, and onions. Reduce to a glaze, add parsley. Reserve. Divide artichoke hearts between tarts -- 5-6 hearts per tart. In separate bowl mix eggs, cream, salt and pepper. Pour over artichoke mixture in tarts. Leave a rim in case they souffle. Garnish the top with crumbled goat cheese and chives. Bake at 350F for 10 minutes or until set.