Filipino-style Artichoke Tortino

Ingredients

In this Filipino adaptation, the traditional Italian ingredients like Parmesan cheese and olive oil are replaced with Filipino ingredients such as coconut milk and fish sauce. The use of garlic and onions adds a distinct flavor profile to the dish, while the baking technique remains the same. We alse have the original recipe for Tortino di carciofi, so you can check it out.

• 4 cups (480g) canned artichoke hearts, drained and chopped 4 cups (480g) canned artichoke hearts, drained and chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 4 large eggs 4 large eggs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• Cooking oil, for greasing Cooking oil, for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 16g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the chopped artichoke hearts, coconut milk, minced garlic, chopped onion, fish sauce, eggs, flour, black pepper, dried oregano, and dried thyme. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Grease a baking dish with cooking oil.
4. 4.
   Pour the artichoke mixture into the greased baking dish, spreading it evenly.
5. 5.
   Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.
7. 7.
   Slice into portions and serve warm.

Treat your ingredients with care...

• Artichoke hearts — Make sure to drain and chop the canned artichoke hearts before using them in the recipe to ensure a consistent texture throughout the dish.

Tips & Tricks

• For a more pronounced Filipino flavor, you can add a pinch of chili flakes or a small amount of chopped chili peppers to the artichoke mixture.
• Serve the Filipino-style Artichoke Tortino with a side of steamed rice or garlic fried rice for a complete meal.
• If you prefer a crispier texture, broil the tortino for a few minutes after baking to achieve a golden crust on top.
• Feel free to add other vegetables such as bell peppers or spinach to the artichoke mixture for added color and nutrients.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.

Serving advice

Serve the Filipino-style Artichoke Tortino as a main dish for lunch or dinner. Pair it with a fresh green salad or pickled vegetables to balance the flavors.

Presentation advice

Garnish the Filipino-style Artichoke Tortino with a sprinkle of chopped fresh herbs such as parsley or cilantro to add a pop of color and freshness to the dish. Serve it on a decorative plate or individual ramekins for an elegant presentation.