Recipe Savory pie with artichokes and ricotta di on 21-04-2008 [Updated on 01-03-2018]
The other night I made one savory pie with artichokes and ricotta and it was very much appreciated in my home. Artichokes are a very tasty and versatile food, in this period I'm making a big feast and in fact you will soon find other recipes with artichokes on the blog :)
So arm yourself with everything you need and prepare this goodness to be served at Easter or to be taken in the picnic basket on Easter Monday.
Personal updates: I also took the equipped wall for the living room, the fixtures were mounted and also the false ceiling ... for the honeymoon instead ... well, we're almost there, then I'll tell you our destination, so maybe I give some travel advice;)
How to make a savory pie with artichokes and ricotta
Clean the artichokes, removing the outer hard leaves, part of the stem and cut the tips.
Cut the artichoke hearts in half, then into wedges and put them in a bowl with the water and the juice of half a lemon.
Meanwhile, in a large pan, brown a clove of garlic and parsley, then drain the artichokes, add them to the pan and sauté them over high heat for a couple of minutes.
Lower the heat, add salt, pepper and chopped parsley, add a ladle of hot broth and cook for about 10/15 minutes, covering with a lid.
If the artichokes dry out during cooking, add more boiling broth.
Arrange the ricotta in a bowl, add salt, pepper, parmesan and eggs. Mix everything until it forms a smooth and homogeneous mixture.
Now cover a baking sheet with parchment paper and line with the puff pastry
Put the artichokes on the base.
Then cover with the ricotta cream
Fold the edge around the puff pastry and form a cord.
Brush the quiche with a beaten egg. Bake in a preheated oven at 180 ° C for about 30 minutes.
Let the savory pie with artichokes cool before cutting it into slices and serving.