The artichoke savory pie is an excellent appetizer that will surely win over artichoke lovers.
A delicious puff pastry shell encloses a creamy filling with an intense flavor of these wonderful vegetables, made from a simple homemade béchamel combined with cooked and then blended artichokes.
A simple yet truly interesting idea from which you can create appetizers of various shapes using puff pastry, or even replacing it with shortcrust pastry, or pizza dough.
The cream used for the filling can also be used as a pasta dressing or as a delicious stuffing for meat rolls, especially white meat.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 258.52 (Kcal)
- Carbohydrates 24.15 (g) of which sugars 2.69 (g)
- Proteins 8.05 (g)
- Fat 16.01 (g) of which saturated 4.70 (g)of which unsaturated 5.95 (g)
- Fibers 7.45 (g)
- Sodium 244.80 (mg)
Indicative values for a portion of 81 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
- 5 artichokes
- lemon juice (from half a lemon)
- 2 tbsps parsley
- 2 cloves garlic
- as needed extra virgin olive oil
- as needed salt
- as needed black pepper
- 2 1/8 cups water
- 1 sheet puff pastry (round)
- 1 egg yolk (for brushing)
- 3/4 cup milk
- 1 tbsp semolina flour
- 1 tbsp butter
- 1 pinch salt
- 1/2 cup grated Parmesan
Tools
- 1 Pan
- Blenders / Mixers
- 1 Baking Pan circular 9 inches in diameter
- 1 Brush kitchen brush
- 1 Cutter pastry wheel
Steps
To prepare the artichoke savory pie, start by cleaning the artichokes by removing the toughest part of the stem and peeling the remaining stem.
Remove the toughest outer leaves.
Once you reach the more tender leaves, cut them all together a little less than halfway.
Then cut each artichoke into four wedges and remove the internal choke and the purple part of the inner leaves.
Put the cleaned wedges in a bowl containing water and juice from half a lemon.
In a pan, sauté the artichokes with chopped garlic and parsley.
Season with salt and pepper, then add enough water to cook and cover the pan, leaving a side vent.
Meanwhile, prepare the béchamel according to the ingredients listed above and following the procedure found by clicking here.
After about 25 minutes, when the artichokes are tender and dry, turn off the heat.
Combine the artichokes and béchamel in the immersion blender jug and blend until a homogeneous cream is obtained.
Unroll a sheet of puff pastry, leaving it attached to its parchment paper, transfer to a tart pan, keeping the excess dough to make the strips.
Prick the base with a fork, distribute the mixture leveling it, and decorate with strips.
Brush the strips and the edges of the tart with egg yolk beaten with a pinch of black pepper.
Bake in a preheated oven at 356°F, static function, middle rack, for about half an hour. If it tends to get too much color on top, cover with parchment and aluminum foil.
Remove from the oven when evenly golden.
The artichoke savory pie is ready.
Cut into slices after waiting about 10 minutes since removing from the oven. Serve hot or warm, although it is also very good at room temperature and even cold.
In the fridge, well sealed in an airtight container, for about 3 days.
In the fridge, well sealed in an airtight container, for about 3 days.
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