The artichoke pie is a delicious dish. A healthy, tasty preparation full of beneficial properties that these vegetables offer us.
You can make it using a ready-made puff pastry from the supermarket or by preparing my very simple crazy dough. Below is the recipe for my crazy dough, click above to see the recipe.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the simple ingredients we need to prepare the artichoke pie
- 1 puff pastry (store-bought or my crazy dough)
- 6 artichokes
- 4 eggs
- to taste fine salt
- to taste grated Parmesan
- to taste marjoram
- to taste mixed seeds (optional)
- 2 cloves garlic
- to taste extra virgin olive oil
- ricotta (8.8 oz)
- Swiss chard (14 oz, I used frozen)
- 2 tablespoons milk
Tools
To prepare the savory artichoke pie you don’t need any particular tools
Steps
Let’s see the main steps
First, let’s clean the artichokes removing also their choke. Slice them thinly and place them in a pan with oil and salt. Let them cook for a few minutes and then add a little water to finish cooking. They will be ready when soft and the water has completely evaporated. Set them aside.
Now take the Swiss chard, I used frozen, place it in a pan with oil, salt, and two garlic cloves. Cook them and once ready, chop them with a mezzaluna. They will have a more pleasant texture inside the pie.
At this point, start mixing the eggs, salt, and ricotta (which we previously made creamier by melting it together with two tablespoons of milk). Add the cooked vegetables (Swiss chard and artichokes), Parmesan, and marjoram. Mix all the ingredients well together
Take the puff pastry, which will be either the ready-made one from the supermarket, the one you like to make, or my crazy dough. That you made following the little recipe I attached in the introduction.
Once the puff pastry is spread on parchment paper, place it in the baking dish and prick the bottom.
Place the filling on top and decide whether to cover it like I did with the excess pastry edges (rolled thin with a rolling pin), or leave it uncovered.
Before baking, spread a handful of mixed seeds on top. I love them, especially roasted in the oven, even more so. If you like them, do it, otherwise leave it as is.
Now let’s bake, 356°F (180°C), preheated ventilated oven for about 35/40 minutes. Always adjust according to your oven.
Remove the pie from the oven and prepare to enjoy it once it’s warm.
Tips and Storage
I want to give you a tip. The savory artichoke pie will be fantastic even if prepared a few hours before enjoying it. If possible, I prepare it in the early afternoon to enjoy it at dinner because the ingredients will settle together even better after resting for a few hours after cooking.
So, don’t worry if you have to prepare it even the day before due to lack of time. Store it in the fridge, and reheating it a bit in the oven the next day will be just as great.
