If you like artichokes, this savory pie is for you. Crispy crust, flavorful, soft, delicate filling… in short, a real delicacy! Easy to prepare, few ingredients to use, and great to enjoy with an aperitif, as a snack, or even dinner.
In winter, which is their season, I prepare it once a week, alternating it with stuffed artichokes, which I recommend you try, they are really excellent.
In this recipe, the flavor of this vegetable is dominant, as the stem is also used, which is actually very good. Never throw anything away in the kitchen.
They are very rich in iron and copper, vitamin C, K, and B, and have numerous other properties. A real source of well-being. Fabulous even raw, seasoned with oil and salt. So, if you like artichokes, you can really go wild with many recipes.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the Dough
- 2 cups type 1 flour
- 1/2 cup sparkling white wine or water
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- as needed Extra virgin olive oil to brush the pastry
- 8 artichokes
- 2 eggs
- 3/4 cup grated Parmesan cheese
- as needed water
- 1 lemon
Tools
- 1 Bowl
- 1 Pan
- 1 Knife
- 1 Rolling Pin
- 1 Pastry Board
- 1 Skillet
- 1 Lid
- 1 Fork
Steps for Preparing the Artichoke Pie
To prepare the delicious artichoke pie, start by cleaning the artichokes by removing the tougher leaves and thorns. Then, remove the upper part, cut them in half, and finally slice them fairly thinly.
Next, place them in a bowl with running water and squeeze a lemon to maintain their original color.
After leaving them in the water for a few minutes, first drain them and add them to a skillet with a drizzle of oil. Then, cook them to 3/4 of their cooking time on low heat. Be sure to use a lid, otherwise, they dry out too much. If that happens, add a little bit of water during cooking, as they should be nice and soft, not dry.
Meanwhile, prepare the dough. In a container, first add the flour, then the white wine, then the oil, and finally the salt. Mix them with a wooden spoon. Afterwards, pour the dough onto a pastry board and start kneading energetically with your hands until you get a compact dough ball.
Divide it into two parts, one smaller and one larger, then flour them and roll them out with the rolling pin to form two round sheets. The first will be used as a lid and should be very thin, while the second as a base should be slightly thicker.
Once the artichokes are ready, let them cool for about fifteen minutes, then first add the eggs, then the Parmesan, then the salt, and finally mix.
At this point, oil a 28cm round baking pan and insert the base. Then pour in the filling and, to conclude, close with the sheet that will act as a lid, sealing the edges well.
Finally, create small holes with a fork, brush the sheet well with extra virgin olive oil, and finish by baking at 350°F for 35-40 minutes.
Notes and Tips
The artichoke pie keeps for two days at room temperature. It’s better served warm.
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