Savory Puff Pastry Pie with Artichokes

Traditional and Bimby Recipe

Delicious complete dish that will please the whole family.

Ideal as a second course, but especially great for a picnic.

You can make it with fresh or frozen artichoke hearts.

I used puff pastry, but you can also use shortcrust pastry or pizza or focaccia dough

Thought for you:

Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn, Winter, Autumn, Winter, and Spring

620.38 Kcal

calories per serving

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Energy 620.38 (Kcal)
Carbohydrates 35.17 (g) of which sugars 3.04 (g)
Proteins 20.03 (g)
Fat 45.01 (g) of which saturated 11.58 (g)of which unsaturated 25.19 (g)
Fibers 3.03 (g)
Sodium 976.34 (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

Let’s go shopping

6 artichoke hearts (fresh or frozen)
as needed lemon juice (2 lemons)
1 clove garlic
1 bunch chopped parsley
2 tablespoons extra virgin olive oil
as needed salt
as needed pepper
2/3 cup water
3.5 oz cooked ham
3.5 oz provola cheese
2 eggs
1/4 cup grated Parmesan cheese
3.5 oz ricotta
2 puff pastry sheets (round or rectangular)
1 egg
1/4 cup milk

Savory Puff Pastry Pie with Artichokes

Tools

What we need to prepare the

1 Pan
1 Baking Pan springform 9.5 or 10 inches
2 Bowls

Steps

Savory Puff Pastry Pie with Artichokes

Clean the artichoke hearts by removing the inner fuzz. Cut them into wedges, fill a large bowl with cold water and add the lemon juice. Immerse the artichoke hearts and let them soak until use.
Place the garlic, extra virgin olive oil, and chopped parsley in a pan and let it infuse for 2 minutes.
Add the artichokes, a pinch of salt, a grind of pepper, and stir on high heat for a few minutes.
Now add the half glass of water, cover, and let cook for about 10 minutes. Check occasionally to ensure the water doesn’t dry out.
When you can easily pierce the artichoke hearts with a fork, turn off the heat. Place them in a bowl to cool down
Place the garlic and parsley in the bowl, chop: 5 sec./speed 8. Gather on the bottom with the spatula.
With the help of the basket, drain the artichokes, and add the extra virgin olive oil and artichoke wedges, season: 5 min./248°F/anticlockwise/spoon speed.
Add the water, salt, and pepper, and cook: 15 min./212°F/anticlockwise/spoon speed.
At the end of cooking, let it cool down in a bowl
Preheat the oven to 356°F static.
In a bowl, beat the eggs together with the cheese, ricotta, 1 clove of garlic, and 1 bunch of finely chopped parsley
Adjust the salt and pepper, and pour the mixture into a bowl with the artichokes.
Roll out the first puff pastry sheet, and with all the paper, place it inside a baking pan, with the edges sticking out without folding them.
Pierce the base with a fork, and line it with the first layer of ham, then add half of the egg and artichoke mixture, the cubed provola cheese, and the rest of the mixture.
Now roll out the second puff pastry sheet, and lay it over the pan. The edges should stick out, at this point with two fingers take the first and second edges, and fold them towards the inside of the pastry, continue like this to complete the crust.
Beat the other egg with the milk and a pinch of salt and brush the surface of the pie. Bake in the preheated oven for about 40 minutes.
If you see that the surface gets too brown, cover it after the first 30 minutes with a sheet of parchment paper and then a sheet of aluminum foil.
Wait for it to cool down a bit before unmolding.
Savory Puff Pastry Pie with Artichokes is ready to enjoy.