The artichoke rice pie is a typical savory pie prepared here in Liguria, and there are several versions: in the Levante area, it’s made without vegetables but with cheese, and there’s also a sweet version; in the Ponente area, vegetables like greens are used, and during Easter, artichokes are included.
Since I had some artichokes to use, I decided to prepare it with them 🙂
It’s a delicious savory pie to serve as an appetizer or side dish, and it’s also suitable for a picnic 😉
As the Carnival period is coming to an end, we will enter Lent, bringing us closer to Easter, and this could be an idea to prepare 😛
I made it now but will probably make it again because I really liked it 😀
P.S.: Also try the:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 8.5 – 9 inch pan
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn, Easter
- Energy 344.63 (Kcal)
- Carbohydrates 58.79 (g) of which sugars 2.71 (g)
- Proteins 9.97 (g)
- Fat 10.15 (g) of which saturated 1.41 (g)of which unsaturated 0.19 (g)
- Fibers 6.86 (g)
- Sodium 829.97 (mg)
Indicative values for a portion of 200 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 the Artichoke Rice Pie
- 2 cups all-purpose flour
- 0.5 cup water (at room temperature)
- 1 tbsp white wine vinegar
- 3 tbsps extra virgin olive oil
- 1 tsp salt
- 3 artichokes
- 2 green onions
- 1 tbsp rice
- 1 tbsp extra virgin olive oil (+ a drizzle of oil for brushing the surface)
- to taste marjoram
- to taste salt
Steps for the Artichoke Rice Pie
Prepare the pastry:
On the table, pour the flour, salt, vinegar, oil, and water gradually.
Work the dough with your hands and form a ball.
Let it rest at room temperature for about 40 minutes.
Prepare the filling:
Clean the artichokes by removing the tougher leaves, cut them in half removing the inner choke. Clean the stems and cut them into pieces. Also clean the green onions.
Slice the cleaned artichokes and place them with the stem pieces in a bowl full of water and lemon juice.
Heat a pan with a tablespoon of oil, add the artichokes with stems, sliced green onions, and a bit of water. Cover with a lid and cook, stirring occasionally for about 30 minutes or until they are almost tender. Finally, add marjoram, salt, turn off the heat, and set aside.
Cut the dough ball in half and roll it out into 2 thin sheets with a rolling pin.
Line the baking dish with parchment paper, lay one sheet, fill with the vegetable mixture
and with a tablespoon of raw rice.
Cover with the other half of the sheet, sealing the edges well and brushing the surface with a drizzle of oil.
Preheat the oven to 355°F in static mode and bake the artichoke rice pie for about an hour.
It’s good both hot and cold.
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