Comments on: I like it upside down -Tart tatin with artichokes, caramelized onions and manchego cheese http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/?utm_source=rss&utm_medium=rss&utm_campaign=i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese Thu, 30 Apr 2026 10:08:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Francois http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-71387 Francois Thu, 31 Dec 2015 13:23:43 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-71387 Beautiful Tart... My artichoke tarte tatin was a signature dish at my restaurant for decades... It is such a great way to enjoy artichokes. I used goat cheese as opposed to Manchego. Glad I came across your blog! http://eattillyoubleed.com/2012/10/artichoke-and-goat-cheese-tart-tatin/ Beautiful Tart… My artichoke tarte tatin was a signature dish at my restaurant for decades… It is such a great way to enjoy artichokes. I used goat cheese as opposed to Manchego. Glad I came across your blog! http://eattillyoubleed.com/2012/10/artichoke-and-goat-cheese-tart-tatin/

]]> By: silvia http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-71385 silvia Thu, 01 Oct 2015 19:19:43 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-71385 If you use baby artichokes, you need to first remove the "hard" leaves around it which are somehow green and hard using your hands. Then using a knife you need to cut the top of the leaves that are left and that are green too (which is the hard part) in a manner that is tapered, so you have just the soft and yellow part of the artichoke, which is somehow the heart. Then you can cut them in quarter, or slice them (if the artichoke is big enough). It's a bit tricky to explain in English but then when you have master that, it's fairly easy and fast. You could use Picard but fresh artichokes are best because they remain a bit firm. I would not use canned or jarred. Let me know if you need more help, I could send you pics next time I trim some artichokes :) Thank you for reading my recipes. If you use baby artichokes, you need to first remove the “hard” leaves around it which are somehow green and hard using your hands. Then using a knife you need to cut the top of the leaves that are left and that are green too (which is the hard part) in a manner that is tapered, so you have just the soft and yellow part of the artichoke, which is somehow the heart. Then you can cut them in quarter, or slice them (if the artichoke is big enough). It’s a bit tricky to explain in English but then when you have master that, it’s fairly easy and fast. You could use Picard but fresh artichokes are best because they remain a bit firm. I would not use canned or jarred. Let me know if you need more help, I could send you pics next time I trim some artichokes :) Thank you for reading my recipes.

]]> By: Donna http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-71384 Donna Thu, 01 Oct 2015 08:37:45 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-71384 This looks beyond scrumptious…but could you please explain how you trim (and cut?) the artichokes before placing them at the bottom of the pan? Do all of the leaves need to be removed? I love artichauts…but I am forever 'baffled' by their preparation. If I found myself in a particularly 'lazy' moment…could I possibly use frozen artichoke pieces (defrosted) genre Picard?! Jarred or canned ones? Merci infiniment!!! This looks beyond scrumptious…but could you please explain how you trim (and cut?) the artichokes before placing them at the bottom of the pan? Do all of the leaves need to be removed? I love artichauts…but I am forever ‘baffled’ by their preparation.

If I found myself in a particularly ‘lazy’ moment…could I possibly use frozen artichoke pieces (defrosted) genre Picard?! Jarred or canned ones? Merci infiniment!!!

]]> By: Claudia Varleta http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-2907 Claudia Varleta Mon, 17 May 2010 21:29:47 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-2907 I love your recipe and the photograph is beautiful. I will come back to see your blog again Dulcinea I love your recipe and the photograph is beautiful.
I will come back to see your blog again

Dulcinea

]]> By: Szalony Kucharz http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-2899 Szalony Kucharz Mon, 17 May 2010 09:07:47 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-2899 This is beautiful! I am so bookmarking your blog! This is beautiful! I am so bookmarking your blog!

]]> By: deana@lostpastremembered http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-2891 deana@lostpastremembered Sun, 16 May 2010 22:53:37 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-2891 WOnderful idea... can't wait to give it a spin around the block... WOnderful idea… can’t wait to give it a spin around the block…

]]> By: Carolyn Jung http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-2841 Carolyn Jung Sun, 16 May 2010 22:12:25 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-2841 I'd totally love this for my main course WITH an apple tarte tatin for my dessert. Never such a thing as too much tart. ;) I’d totally love this for my main course WITH an apple tarte tatin for my dessert. Never such a thing as too much tart. ;)

]]> By: Linn @ Swedish home cooking http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-2819 Linn @ Swedish home cooking Sun, 16 May 2010 21:06:00 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-2819 ohh, that sounds amazing. I would kill for your tart tatin right now. I love caramelized onions. ohh, that sounds amazing. I would kill for your tart tatin right now. I love caramelized onions.

]]> By: Stella http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-2815 Stella Sun, 16 May 2010 19:38:53 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-2815 Hey Silvia, this looks awesome. I just want you to know that if you were in my area, I would definitely want to hire you for catering events-your food looks so good! Hey Silvia, this looks awesome. I just want you to know that if you were in my area, I would definitely want to hire you for catering events-your food looks so good!

]]> By: Sortachef http://citronetvanille.com/blog/2010/05/i-like-it-upside-down-tart-tatin-with-artichokes-caramelized-onions-and-manchego-cheese/comment-page-1/#comment-2812 Sortachef Sun, 16 May 2010 19:02:58 +0000 http://www.citronetvanille.com/blog/?p=10610#comment-2812 I could tell this recipe was a winner when it came up the other day... Congrats on a great recipe! I could tell this recipe was a winner when it came up the other day… Congrats on a great recipe!

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