Green-leafed vegetables and artichoke pie ''Torta di erbette e carciofi''

Liguria

Cooking time: 1 hour and 15 minutes Difficulty: Ingredients, amounts for 8 people: artichoke: 12 onion: 1 savory herbs: 2 lbs 4 oz flour: 1 lb 2 oz grated Parmesan cheese: 2 oz grated Pecorino cheese: 3 ½ oz milk: lemon: marjoram: soft inside of bread after crust has been removed/breadcrumbs: olive oil: pepper: salt:

Preparation: Make a well in the centre of the flour and place a little water, olive oil and salt. Mix well until obtaining a smooth pastry. Boil the greens in a little lightly salted water, drain and chop. Throw away all the hard leaves of the artichoke cut off the points, wash and place in water with the lemon juice for about ten minutes then finely cut them and place in a pan with the olive oil and thinly sliced onion. Leave to cook over a low heat and then add the greens As soon as the artichokes are cooked add the grated cheese, breadcrumbs soaked in milk and squeezed. Mix together well, adding salt and pepper to taste and add a small amount of chopped marjoram. Cut the pastry into two disks, one larger than the other. Place the larger disk in a lightly greased pie dish and add the vegetables, cover the stuffing with the second disk pinching the edges together. Brush the surface of the pie with a little oil and prick the pastry with a fork. Cook in the oven at 190° C/ 360° F/ Gas Mark 5 for about 40 minutes. This pie may be served warm or cold.