Pie Of Herbs And Artichokes

Preparation:

Preparation: Arrange the flour in a well and in the center put a little water and oil, a pinch of salt. Knead and then keep in the refrigerator for half an hour. Boil the herbs in salted water, drain them al dente, squeeze them and chop them. Remove all the hard leaves of the artichokes, cut off the tips, wash them and leave them in water and lemon juice for about ten minutes. Drain them, chop them and put them in a pan with a little oil and the sliced icing onion. Leave to dry on low heat. Then add the herbs, the grated cheese, the breadcrumbs soaked in milk and squeezed. Mix everything carefully, add salt and pepper and sprinkle with a spoonful of chopped marjoram. Roll out the dough into two discs, one larger than the other. Place the larger one in a buttered pan and let it go up the edges as well. Pour in the vegetable mixture, cover the filling with the second disc, sealing the edges well. With the prongs of a fork, make holes in a spiral pattern. Bake in the oven at 200 degrees for 40 minutes or more. This cake can be served hot, warm or cold. Accompanying wines: Alto Adige Traminer Aromatico DOC, Collio Malvasia Istriana DOC, Frascati “Canellino” DOC.