Ingredients
FOR A 11-INCH DIAMETER MOLD
- Puff pastry 8 oz (230 g) - 1 round roll
- Scamorza (provola) cheese 7 oz (200 g)
- Whole milk ⅓ cup (80 g )
- Garlic 2 cloves
- Extra virgin olive oil to taste
- Black pepper to taste
- Artichokes 6
- Grana Padano PDO cheese 2.8 oz (80 g) - (to grate)
- Eggs 2
- Basil to taste
- Fine salt to taste
Preparation
The artichoke pie is a fantastic option for a vegetarian meal during a day trip! Or, it could also be a great choice for a family dinner, a potluck with friends, or even a lunch to take to work… once you realize how effortless and fast it is to make, you’ll always have a valid reason to savor a piece. The filling, made with eggs, cheese, and artichokes, is a nod to the traditional quiche, while the crust, which is the easiest and most convenient option, is made from pre-made puff pastry. After putting it together and baking, you have the choice to serve it right away with a simple salad or to let it cool at room temperature for a picnic lunch… either way, we’re confident you’ll enjoy this delicious savory artichoke pie!
To make Golden artichoke pie, first clean the artichokes : remove the tougher outer leaves
- then round the base with a small knife, slightly peeling the stem
- Cut them in half and remove the inner choke
- Finally, cut the artichokes into wedges
- and immerse them in acidulated water
- In a non-stick pan, briefly sauté the oil with the chopped garlic cloves
- Add the artichokes
- salt
- and cook with the lid on for 10-15 minutes over medium-high heat, stirring occasionally
- Meanwhile, cut the white scamorza cheese into cubes
- After the artichokes have cooked, add the basil leaves
- and pepper
- Set the artichokes aside for a moment and crack the eggs into a bowl, then add about three-quarters of the grated Grana Padano PDO cheese
- and the milk
- Mix the ingredients well
- Add the artichokes
- and the scamorza cheese
- hen mix again. Next, oil a 11-inch (28 cm) diameter pan
- Unroll the puff pastry and place it in the pan
- then prick the base with a fork
- and sprinkle part of the remaining Grana Padano to make it waterproof
- Pour the egg and artichoke mixture into the pan
- and smooth the surface. Roll up the excess puff pastry on itself to create a decorative edge
- then brush with oil
- Sprinkle the surface with more grated Grana Padano PDO cheese
- and ground pepper. Bake in a preheated static oven at 350°F (180°C) for about 40 minutes, placing the pan on the middle-lower rack
- During the last few minutes of baking, you can turn on the broiler to brown the surface. Once cooked, take out your artichoke pie and enjoy it hot or at room temperature
