Italian Savory Pie with Artichokes

 

Ingredients

 

Serve 4

• 1 quantity Short Crust Pastry 

Filling:

• 2 tbsp fine dry bread crumbs

• 4 artichokes

• 2 tbsp finely chopped parsley

• 1 clove garlic, finely chopped

• salt and freshly ground black pepper to taste

• 4 tbsp freshly grated Parmesan cheese

• 2 tbsp butter, melted

• 2 tbsp extra-virgin olive oil

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Method:

1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 375°F/190°C/gas 5.

2. Oil an 8-inch (20-cm) pie pan and sprinkle with bread crumbs.

3. Divide the dough in two (one portion slightly larger than the other) and roll both pieces out on a lightly floured work surface to fit the pie pan. Use the larger piece to line the bottom and sides of the pan, leaving the edges overhanging the sides. Prick all over with a fork.

4. Filling: Trim the stalks and cut the top third off the top of the artichokes. Remove the tough outer leaves by bending them down and snapping them off. Cut in half and use a knife to remove any fuzzy choke. Cut into thin wedges.

5. Steam the artichokes for about 15 minutes, or until tender.  Place the artichokes in a bowl with the parsley, garlic, salt, and Parmesan. Drizzle with the butter and oil.

6. Spoon the artichoke mixture onto the pastry base. Cover with the remaining pastry. Seal the pie by folding the overhanging edges in. Prick the surface with a fork.

7. Bake for 35-45 minutes, or until the pastry is golden. Serve hot or at room temperature.