Ingredents
• Blind baked pie crust in a 10-inch fluted tart pan
• 2 tablespoons olive oil
• 1 ounce pancetta, julienned
• 1/2 cup minced onion
• 2 tablespoons minced shallots
• 6 ounces julienned artichoke hearts
• 1 tablespoon minced garlic
• 1/4 to 1/2 cup heavy cream
• 3 tablespoons chiffonade of fresh basil
• Juice of one lemon
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup grated Asiago cheese
• Salt and pepper
• 1 cup herbed tomato sauce, warm
• 1 tablespoon chiffonade basil
• 2 tablespoons grated Parmesan cheese

Preheat the oven to 350 degrees. In a saute pan, heat the olive oil. Saute the pancetta for 1 minute. Add the onions and shallots, saute for 2 to 3 minutes. Add the hearts and garlic and continue sauteing for 2 minutes. Add the cream. Season with salt and pepper. Stir in the basil and lemon juice.

Remove from the heat and cool. Spread the artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses over the mixture. Bake for 15 to 20 minutes or until the cheeses have melted and are golden brown. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with grated cheese and basil.