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Artichoke and potato pie

Time
30 mins
For
4 people
Difficulty
Mid

In this recipe
Carciofotto

Directions

Chop the garlic finely together with a small bunch of parsley; mix this with 200 g bread crumbs, grated pecorino, salt and pepper to taste and two tablespoonfuls of extra-virgin olive oil. Mix well and set aside. Drain the artichokes of their liquid and slice them into very thin slices. Peel and wash the potatoes and cut them into 1/2 cm. (1/4 inch) thick slices. Grease an oven dish with extra-virgin olive oil, coat dish with bread crumbs and make a first layer of potato slices, sprinkle with some of the bread

and parsley mix; make a layer of artichokes, drizzle with a little extra-virgin olive oil and a dash of water. Continue this way until you have used up all of the ingredients. Before placing in the oven top with the remaining bread crumbs and parsley. Place the dish in a pre-heated oven (200°) and cook for approximately one hour. When the pie is cooked, remove from the oven and allow to stand a little while before serving.

Ingredients

  • 2 jars of Carciofotto Berni artichokes.
  • 1 kg potatoes
  • 60 g grated mature pecorino
  • 250 g bread crumbs
  • Extra-virgin olive oil
  • 3 cloves of garlic
  • Parsley
  • Capers
  • Salt and pepper to taste