It is prepared in just 30 minutes and often provides leftovers for a nutritious snack or “next day” meal.
Made with fresh or canned artichokes, this pie is another way to fit vegetables into a meal.
Ingredients
Filling
2 cans artichoke hearts, coarsely chopped and pressed in strainer to drain thoroughly or frozen artichokes.(or 4 fresh artichokes)
3 tablespoon of oil
2 tablespoons of all purpose flour
3/4 cup of milk
grated nutmeg
3 tablespoon of grated cheese (parmesan)
3 eggs
salt
Dough
3 cups of all purpose flour
3 tablespoon of butter
1/3 cup of milk
salt
you need too a large pyrex round or oval
Filling
In a large sauce pan place the vegetal oil and heat slowly and add the flour, stir well, and when begin to get thicker add slow the milk and stir(how to make a white sauce)Add to the white sauce the artichokes food,parmesan cheese, salt and grated nutmeg.By the other side whisk the whites and to the artichoke mix, stir and finally add the yolks, cook for a 3 to 4 minutes and set aside.
Note: to the artichokes food, usually I make this the day before,take out the artichokes food of the leaves with a teaspoon and reserve in a tupper or a bowl and keep to the fridge.DOUGHOver the kitchen table place the flour and add the butter making crumbs, add salt (a teaspoon) and add the milk Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes room temperature.Preheat the oven at 180°c. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 24cm pyrexAdd the artichokes mixture in and then distribute . On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Decorate the top with leaves made from any leftover pastry. Brush the top of the pie with yolk and milkBake on oven by 25 minutes or until is golden brown.Let chill by a while before serving.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
