Artichoke Pie: Sformato di Caciofi

Name: Artichoke Pie: Sformato di Caciofi
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 10 mediums artichokes, cleaned, or 2 cups frozen and thawed artichoke hearts; 2 Tbsps baking powder; 5 Tbsps butter; 6 larges eggs, at room temperature; 946 milliliters all-purpose flour, plus more for dusting; 4 Tbsps flour; 8 servings Flour for coating the pan; 710 milliliters milk; 1 teaspoons freshly grated nutmeg; 118 milliliters extra-virgin olive oil; 8 servings Extra-virgin olive oil, for coating the pan and brushing the pie; 1 small onion, freshly chopped; 59 milliliters freshly chopped Italian parsley leaves; 1 recipe pie dough; 2 teaspoons salt; 8 servings Salt and freshly ground black pepper; 237 milliliters sugar; 315 milliliters unsalted butter, melted, then brought back to room temperature; 2 teaspoons vanilla extract

Artichoke Pie: Sformato di Caciofi is a vegetarian recipe with 8 servings. One portion of this dish contains around 21g of protein, 75g of fat, and a total of 1181 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have salt and pepper, olive oil, nutmeg, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Place the flour, sugar, baking powder, and salt in a large bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add the eggs and vanilla, and mix together using he blades of 2 knives. Incorporate the butter bit by bit. Lightly coat your hands with a little extra flour. Using your hands, knead he dough briefly, so that it just sticks together. Be careful not to overwork the dough, or it will toughen.

Ingredients you will need

Vanilla

Butter

Dough

All Purpose Flour

Egg

This dough can also be made in a food processor, being careful not to over-process once the butter has been added.

Ingredients you will need

Butter

Dough

Equipment you will use

Food Processor

Form the dough into 2 balls, cover each with plastic, and refrigerate at least 1 hour, and up to 12 hours. This dough can also be frozen for future use.

Ingredients you will need

Dough

To make the tart: Clean the artichokes down to the "heart" and halve or quarter. Put into a 12-inch saucepan with the olive oil and onion, and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Artichoke

Olive Oil

Onion

Equipment you will use

Sauce Pan

Saute until onions are caramelized and then barely cover with water. Reduce heat to medium, cook for 15 minutes of until artichokes are very tender.

Ingredients you will need

Artichoke

Onion

Water

Drain the artichokes and onion, and transfer to a bowl.

Ingredients you will need

Artichoke

Onion

Equipment you will use

Bowl

Mix in the parsley and set aside.

Ingredients you will need

Parsley

Prepare the bechamel sauce (see recipe for milk croquettes). Fold the artichokes into the sauce, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Artichoke

Sauce

Milk

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Grease a 9-inch springform tart pan with olive oil and lightly coat with flour.

Ingredients you will need

Olive Oil

All Purpose Flour

Equipment you will use

Tart Form

Roll out two-thirds of the pastry into a 10-1/2-inch circle that is 1/4-inch thick. Fit the dough into the center of the pan, pressing evenly halfway up the sides.

Ingredients you will need

Dough

Roll

Equipment you will use

Frying Pan

Pour the filling into the pastry shell and smooth the top across evenly.

Ingredients you will need

Pastry Shells

Take the small pieces of remaining dough and roll them into little ropes, about 1/3-inch thick. Use these ropes to stripe the top of the artichoke filling in 5 or 6 rows about 1-inch apart. Make sure to press the ends into the edge of the tart shell's dough. Turn the tart a 1/4 turn and place the remaining ropes on top of the first layer, going the opposite direction.

Ingredients you will need

Artichoke

Dough

Roll

Bake the tart on a baking sheet in the preheated oven until golden brown, about 45 minutes, brushing crust with additional olive oil during the last 10 minutes of baking.

Ingredients you will need

Olive Oil

Crust

Equipment you will use

Baking Sheet

Oven

Remove the cooked tart and let it cool. It's best served at room temperature.

In a medium saucepan, heat butter until melted.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

Ingredients you will need

Butter

Nutmeg