The artichoke, ham, and cheese savory pie is a fantastic dinner saver! It has it all, starting from the crispy touch of the puff pastry to its appetizing and rich taste given by the cooked ham, artichokes, and cheese, which together form an irresistible blend of flavors.
It’s a lifesaver on days when the fridge looks at you desperately! All you need are a few ingredients, zero stress, and the result is excellent
The artichoke savory pie is perfect when you want to impress without having to ignite MasterChef within you: serve it warm, and it looks like it came from a chic bakery. Plus, it’s versatile; you can serve it as an appetizer, a main course, a savory snack, or a ‘clear-the-fridge dinner.’
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Preparing the Savory Pie
- 2 puff pastry sheets
- 5 artichokes
- 4 slices cooked ham
- 2 mozzarella cheeses
- to taste extra virgin olive oil
- to taste fine salt
- 1 lemon
- 2 cloves garlic
- 1 egg yolk
Tools
- 1 Knife
- 1 Baking pan
- Parchment paper
- 1 Pan
- 1 Brush
Steps for Preparing the Artichoke Savory Pie
To prepare the delicious artichoke savory pie WATCH THE VIDEO RECIPE
Start by cleaning the artichokes. Remove the tougher outer leaves, cut in half and remove any fuzzy choke and thorns. Slice not too thin and immerse in a bowl full of lemon water for a few minutes to prevent browning
Drizzle a non-stick pan with a little extra virgin olive oil, heat it, and sauté two garlic cloves. Then add the artichokes and cook for about ten minutes, turning sides several times. Once golden, cover and cook over low heat. Add a bit of water if they dry out too much.
After precooking, turn off the stove and let cool
Roll out a puff pastry sheet on a baking pan lined with parchment paper, placing first the artichokes side by side, then the mozzarella cut into pieces, and finally the slices of cooked ham.
Cover with the second pastry sheet and roll the edges, sealing them together with a fork.
Make three diagonal cuts on the pastry with a knife and brush the entire surface with beaten egg yolk.
Bake at 356°F (180°C) for 30-35 minutes, until golden brown
After baking, let it rest for a few minutes and serve hot to fully enjoy the crispiness of the pastry and the creaminess of the melted cheese.
Storage
It keeps perfectly in an airtight container for 2–3 days. Reheat in the oven (not the microwave!) to return to its original crispiness.
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FAQ (Questions and Answers)
Can I use frozen or canned artichokes?
Yes! Just thaw them and sauté in a pan to dry them well. If they’re canned, drain and pat them dry with a kitchen towel.
What other cheese can I add to the filling?
Great options: provolone, smoked cheese, emmental, ricotta, or robiola.
