Artichoke Savoury Pie

Method

1. Prepare the artichokes: remove the outer leaves, trim the stems, and scoop out the fuzzy choke if present. Rub with lemon juice to prevent browning.
2. In a large pan, heat abundant olive oil. Add garlic cloves, parsley stems and leaves, and mint. Sauté until fragrant.
3. Place the artichokes in the pan, season with salt and pepper. Add the trimmed stems between the artichokes to keep them upright. Sear over high heat until lightly browned.
4. Add water to reach halfway up the artichoke hearts. Cover with a dampened piece of parchment paper, reduce heat, and cook for 20–25 minutes until tender (a knife inserts easily).
5. Meanwhile, prepare the ricotta filling: in a bowl, combine 500 g ricotta (vaccina or pecorina), chopped sun-dried tomatoes, chopped parsley, and mint. Season with salt and pepper. Mix well. Optionally, transfer to a piping bag for easier spreading.
6. Preheat oven to 180°C (350°F).
7. Roll out the puff pastry and line a tart pan, pressing gently into the edges. Trim excess if needed.
8. Spread the ricotta mixture evenly over the pastry base using a piping bag or spoon.
9. Once the artichokes are cooked, place them on top of the ricotta, pressing them in slightly. Arrange the cooked stems around them.
10. Fold the overhanging pastry edges inward over the filling, leaving a small opening in the center for steam to escape.
11. Brush the pastry edges with beaten egg.
12. Bake for 20–25 minutes until golden and crisp.
13. Let the pie rest for a few minutes before slicing to allow the filling to set.