The Artichoke, Potato and Scamorza Pie is the perfect solution when you want to make something rustic, fragrant and incredibly melty without spending hours in the kitchen. It’s a savory pie that tastes of changing seasons and simple ingredients that together become pure harmony.
The artichokes, tender and flavorful, marry the sweetness of the potatoes and the melty heart of the scamorza, creating a creamy, enveloping filling. Every slice is a perfect balance of textures: the golden, flaky puff pastry base, the soft filling, and that stretch of cheese that makes your mouth water. It’s ideal as a main course for dinner, perfect to serve as an appetizer on special occasions or to bring to a buffet.
This artichoke and potato pie is also extremely versatile: you can prepare it in advance, enjoy it warm or at room temperature, and customize it with aromatic herbs or a sprinkle of black pepper to enhance the flavor. It’s an easy, economical, seasonal recipe, designed for those who love genuine cooking but don’t want to give up on taste.
If you’re looking for a savory pie with artichokes that’s different from the usual — creamy inside and golden outside — this will become one of your favorites. Make it, slice it, and tell me: will you really be able to stop at the first slice?
Also try these other appetizing rustic pies:
- Savory pie with artichokes, scamorza and cooked ham: delightful rustic shape and flavor. Simple and appetizing recipe.
- Artichoke and cooked ham strudel: a tasty, melty rustic treat to try right away
- Savory pie with potatoes, mortadella and provola: the savory, melty rustic pie that wins everyone over.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 532.25 (Kcal)
- Carbohydrates 36.19 (g) of which sugars 1.86 (g)
- Proteins 18.49 (g)
- Fat 35.97 (g) of which saturated 3.33 (g)of which unsaturated 13.75 (g)
- Fibers 5.22 (g)
- Sodium 662.14 (mg)
Indicative values for a portion of 234 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Savory Pie with Artichokes, Potatoes and Scamorza
- 1 sheet puff pastry
- 4 artichokes
- 2 potatoes
- 11 oz scamorza cheese
- 1 small bunch parsley
- 1 tablespoon marjoram
- 1 shallot
- 3 tablespoons extra virgin olive oil
- 4 pinches salt
- 1 juice of 1 lemon
- 1 tablespoon poppy seeds
Preparation of the artichoke, potato and scamorza pie
Clean the artichokes by removing the stem and the tougher outer leaves, trim the tips and remove the choke.
Then place them upside down in a bowl with water acidified with the juice of one lemon. Leave them soaking for about 30 minutes.Drain the artichokes, pat them dry with paper towels and cut them into wedges.
Peel the potatoes and cut them into small dice.
In a pan, brown the shallot with three tablespoons of extra virgin olive oil. Add the potatoes, season with salt and cook over high heat for 10 minutes. Then add the artichokes.
Lower the heat and add the salt, some of the parsley and the marjoram. Mix well and continue cooking for another 15 minutes. Then turn off the heat, remove the shallot and let the mixture cool.Cut the scamorza into small cubes.
Roll out the rectangle of puff pastry in a baking pan lined with parchment paper, and prick the surface with the tines of a fork.
Spread the artichokes and potatoes over the base and add the scamorza and the remaining parsley. Fold the edges of the pastry over, brush them with a little oil and decorate with the poppy seeds.
Bake the savory pie in a preheated oven at 392°F for 25 minutes.
Storage
The artichoke, potato and scamorza pie keeps in the fridge for 2-3 days, well covered with cling film or stored in an airtight container, so it retains softness and aroma.
Before serving, I recommend warming it for a few minutes in a conventional oven at 320°F: the scamorza will become melty again and the base will regain its slight crispness.
You can also freeze it already cooked and completely cooled. When needed, let it thaw in the refrigerator and then reheat it in the oven for a perfect result.
Related recipes
Collection of Savory Pies: easy and tasty rustic recipes
FAQ
Can I prepare the artichoke, potato and scamorza pie in advance?
Yes, it’s perfect to prepare the day before. In fact, letting it rest for a few hours helps the flavors meld even better.
Can I use frozen artichokes?
Of course. You can use pre-cleaned frozen artichokes: just cook them first in a pan to remove excess water.
What can I substitute for scamorza?
You can use provola, well-drained mozzarella or another stretched-curd cheese. If you prefer a more intense flavor, try smoked scamorza.
Can I add other ingredients?
You can enrich the artichoke, potato and scamorza pie with crispy pancetta, speck or a sprinkle of Parmesan for an even more intense taste.
