Artichoke cake

I wasn't ready for nature to awaken, maybe it's still cold every other day. An avalanche of artichokes arrived straight on my kitchen table, along with just as many strawberries.

Now I don't want to arouse anyone's envy but to show you the only (and I underline the only) negative side of having a father who enjoys the vegetable garden and the orchard: from nothing the day before to wheelbarrows of vegetables and fruit of the immediately following day, and you who are unable to exploit all this goodness as you should. A nervous one, you have no idea!

And this cake, which had been waiting to be made since last summer, was the first thing I thought of when I saw a big bag full of artichokes placed on the table. Ok, but now I'm looking for ideas to dispose of the other artichokes, in the meantime I'll clean and freeze, like a good and far-sighted housewife 😉

Artichoke cake (for 4 people)

For pasta:

  • 300 g of wholemeal flour
  • 130 g of water
  • 15 g of extra virgin olive oil
  • sale q.b.

For the stuffing:

  • 6 artichokes
  • 2 fresh onions
  • Provençal herbs to taste
  • 50 g of Parmigiano Reggiano
  • 3 tablespoons of extra virgin olive oil

Prepare the dough by mixing the flour with the water, the oil and a pinch of salt (if desired, you can use the mixer, adding the water a little at a time). Form a ball and let it rest in the refrigerator for an hour.

Clean the onions and slice them thinly, clean the artichokes, cut them in two and slice them thinly. Heat the oil in a pan and stew the onions for a few minutes, add the Provençal herbs and then the artichokes. Sauté in a pan, salt, pepper and add a couple of spoons of water before closing with the lid and leaving to simmer over low heat for 5/8 minutes.

Take the dough, divide it in half and roll out two thin sheets. Line a 26cm diameter baking tray with the first disc of pasta, pour in the cold artichoke and onion mixture, sprinkle with Parmesan and close with the second disc of pasta. Seal the edges and prick the surface of the cake with the tines of a fork.

Bake at 220° for 20 minutes.


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