Artichoke Pie
calories: medium
category: Vegetables
cost: Medium
difficulty: easy
preparation time: 105
Ingredients
Wholemeal flour 300 gr.
Butter 100 gr.
Cream of Tarter a pinch
Salt to taste
Artichokes 8
Extra-virgin olive oil 3 spoonfuls
Parmesan cheese 50 gr.
Milk 100 ml
Eggs 2
Parsley a sprig
Salt to taste
Pepper to taste
Garlic 2 cloves
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Wine Tips
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Butter 100 gr.
Cream of Tarter a pinch
Salt to taste
Artichokes 8
Extra-virgin olive oil 3 spoonfuls
Parmesan cheese 50 gr.
Milk 100 ml
Eggs 2
Parsley a sprig
Salt to taste
Pepper to taste
Garlic 2 cloves
See our
Wine Tips
for your meals
Preparation For the dough:
Put the flour on the pastry board making a well in the middle. Add the salt, butter and pieces of butter and a pinch of cream of tarter. Pour the water in slowly and mix it all together so that you get a smooth uniform dough. Let it rest for about half and hour in the refrigerator then roll the dough out with a rolling pin until it is ½ centimetres thick.
For the filling:
Clean the artichokes by removing the outer tougher leaves and the stalk and cut them into slices. Soak them in lemon and water to prevent them from becoming black. Put the oil and the garlic into a pan and add the artichokes after having rinsed, drained and salted them well. Let them cook for 15 to 20 minutes and add the parsley towards the end.
Roll the dough out and lay it into an oven dish. Prick it with a fork and lay the artichokes out. Beat the eggs inn a deep bowl and add the milk, Parmesan cheese, salt and pepper. After having mixed the ingredients, pour them over the artichokes and bake the pie for 30 minutes at 200°C. The Chef's tips You can cover the pie with another layer of dough which will make it look more appetising. You should drink a rosé wine such as Ciro'Rose' with your pie. Curiosity If you have intolerance problems, you can substitute the butter with oil and the cow's milk with soy or rice milk.
Put the flour on the pastry board making a well in the middle. Add the salt, butter and pieces of butter and a pinch of cream of tarter. Pour the water in slowly and mix it all together so that you get a smooth uniform dough. Let it rest for about half and hour in the refrigerator then roll the dough out with a rolling pin until it is ½ centimetres thick.
For the filling:
Clean the artichokes by removing the outer tougher leaves and the stalk and cut them into slices. Soak them in lemon and water to prevent them from becoming black. Put the oil and the garlic into a pan and add the artichokes after having rinsed, drained and salted them well. Let them cook for 15 to 20 minutes and add the parsley towards the end.
Roll the dough out and lay it into an oven dish. Prick it with a fork and lay the artichokes out. Beat the eggs inn a deep bowl and add the milk, Parmesan cheese, salt and pepper. After having mixed the ingredients, pour them over the artichokes and bake the pie for 30 minutes at 200°C.
