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Artichoke Pie: Sformato di Caciofi

  • 8servings
  • 300minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour , plus more for dusting

  2. 1 cup sugar

  3. 2 tablespoons baking powder

  4. 2 teaspoons salt

  5. 6 large eggs , at room temperature

  6. 1 1/2 teaspoons vanilla extract

  7. 1 1/3 cups unsalted butter , melted, then brought back to room temperature

  8. 1/2 recipe pie dough

  9. Extra-virgin olive oil, for coating the pan and brushing the pie

  10. Flour for coating the pan

  11. 10 medium artichokes, cleaned, or 2 cups frozen and thawed artichoke hearts

  12. 1/2 cup extra-virgin olive oil

  13. 1 small onion, freshly chopped

  14. Salt and freshly ground black pepper

  15. 1/4 cup freshly chopped Italian parsley leaves

  16. 2 cups bechamel sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. To make the dough: Place the flour, sugar , baking powder, and salt in a large 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.

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

  3. 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.

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