ARTICHOKE PIE
Ingredients to choose
For a single serve
  • PURPLE CABBAGE
    60 g
  • SALTED PUFF PASTRY
    50 g
  • COURGETTES
    40 g
  • HEART IN OIL-RUSTICI RISTORIS
    50 g
  • BÉCHAMEL SAUCE
    30 g
  • CHEESE SAUCE RISTORIS
    25 g
  • CARROTS
    10 g
  • GRATED GRANA PADANO CHEESE
    8 g
  • EGGS
    6 g
  • SALT AND PEPPER
    Seasoning as required
How to prepare it
PREPARATION TIME: 45 minutes
1. Preheat the oven to 160°.
2. Roll out the pastry not too thinly (0.5 cm) and line a single-serving oven dish, previously greased and lightly floured.
3. Cook in the oven for about 15 minutes.
4. Drain the oil from the artichoke hearts and cut into quarters.
5. Mix the white sauce, eggs, cheese sauce and well-drained artichoke quarters in a bowl.
6. Add the grated cheese and salt and pepper to taste.
7. Distribute the filling in the puff pastry shell in the dish and cook in the oven for a further 10 minutes.
8. Finely chop the courgettes, carrots and red cabbage. Toss in a frying pan for a few minutes.
9. Put the pie onto a plate and decorate with the tepid vegetables.
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Artichoke hearts in oil
The most tender part of the artichoke of Italian origin has been selected for this traditional recipe. The harder outer parts are removed leaving the inner tender part to become an appealing brownish colour. The fleshy artichoke heart is ideal as a starter or side dish.

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