Recipe from Viva le torte by Ernst Knam Photography: Claudia Castaldi           Preparation time: 50 minutes Cooking time: 40 minutes Equipment: 1 tart pan Ø 22 - 24 cm (8,5 - 9.5 inches) Serves: 6 - 8 200 g pate brisée 4 eggs 1/2 liter heavy cream 80 g Pecorino romano cheese, grated 10 small globe artichokes 3 lemons 500 g  extra virgin olive oil for frying Salt and pepper Prepare the filling Remove the tough outer leaves of the artichokes and their stems. With a pair of kitchen shears trim off any thorny leaf tips.  With a sharp knife, eliminate the fibrous inner core. Drop the prepared artichokes into a bowl of water acidulated with the juice of three lemons to avoid oxidation. Drain the artichokes and dry them well. With the leaves pointing downward press firmly with the heel of your hand, forcing the remaining artichoke leaves to open like a flower bloom. Heat the olive oil to 170 °C/ 338 °F and fry the artichokes in small batches, turning them from time to time to assure even cooking (approx. 20 minutes). Remove with a slotted spoon and deposit on paper towels to eliminate excess oil. Pour the heavy cream into a large bowl. Add the eggs one at a time, whisking well after each addition. Salt and pepper to taste. Assemble the quiche Roll out the prepared pate brisée to 2 mm thickness. Butter the baking tin and line it with the dough. Quarter the artichokes, salt and pepper them lightly and evenly distribute them over the dough. Add the grated Pecorino to the egg mixture, stir and pour over the artichokes. Cook the quiche in a preheated 180 °C  oven for 40 minutes. Test for doneness: when completely cooked, the point of a knife should emerge cleanly from the center. Serve with a green salad.