Rustic pie of artichokes and ricotta

Procedure

To prepare the rustic pie artichokes and ricotta cheese, you must first clean the artichokes, by removing the tough outer leaves and the Woody parts of the stalk. Cut artichoke hearts in half, remove the internal barbette and soak them for 15 minutes in cold water, slightly acidulated with lemon juice.

Put a drizzle of oil in a pan and brown the artichokes over high heat for a few minutes, until they are slightly Golden. Add a little water, cover and cook for 10-15 minutes, until they are tender (try skewer).

Meanwhile, Whisk the ricotta with the eggs, pecorino, chopped fresh mint and nutmeg. Add salt and pepper. You will get a smooth and dense.

Preheat oven to 200 degrees. Roll out the pastry in a baking pan lined with parchment paper and make holes on the bottom and sides with the prongs of a fork. Pour into the cake tin, the cream cheese and distribute the artichokes on the surface, putting some pressure on your hands.

Bake the rustic pie artichokes and ricotta cheese and bake for 25-30 minutes, or until the surface of the cake is golden. Allow to cool slightly and serve. Bon appétit!

MATCHING: Try this recipe with a Prosecco Docg superiore, extra dry, that is, with a residual sugar that gives it a slightly sweet. We suggest Cuvée 1926, produced by the company Valdo Spumanti, in Valdobbiadene, with the long charmat method (five months) and then in bottles for 3 months. It is a wine that recalls the date of birth of this historic company in the province of Treviso. Smells of PEAR, Peach and pineapple, with a fine and persistent perlage; serve in glasses a flute at a temperature of about seven degrees.