Prep 20 mins
Cook 50 mins
A little Italian Tradition. From http://cookingwithpatty.com and edited ever so slightly. It's stated that Swiss Chard can be used but that artichokes taste better and are in the original recipe. If you want to go to the trouble, use fresh artichokes.
- 10 artichoke hearts, sliced, NOT marinated
- 1 small onion
- 1 garlic clove
- 1⁄4 cup Italian parsley
- 4 tablespoons extra virgin olive oil
- salt, to taste
- 2 cups ricotta cheese
- 1⁄4 cup parmesan cheese, freshly grated
- 17 ounces puff pastry (2 pastries)
- 5 eggs
- Slice the artichoke hearts thinly.
- In a pan heat the oil and add the onion thinly sliced, chopped parsley and the whole clove of garlic and cook on medium for 5 minutes.
- Add the sliced artichokes. Continue cooking until the are heated through, about 5-10 minutes.
- Salt them to taste while cooking
- Remove the garlic for the artichokes and set them aside to cool a few minutes while you prepare the rest.
- Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9" spring-form pan. Roll it out so that it is big enough to come out over the top of the pan
- Add the ricotta cheese and parmesan to artichokes and mix well.
- Now add the mixture to the spring form pan and spread in evenly.
- With a spoon make five impressions in the mix for the raw eggs. One in the middle and four around it.
- Put one raw egg into each of the impressions and sprinkle each one with a small pinch of salt.
- Roll out some more puff pastry to cover the pie and lay it on top.
- About 1/2 to 3/4 of an inch above the filling, cut away the excess pastry.
- Then pinch the top and bottom together. Finally fold the pinch edge down so that it doesn't burn.
- Make a small slit in the crust, insert a straw and blow gently to lift the crust slightly.
- Repeat this three times in different places.
- Bake in a preheated oven at 400° for about 40 minutes or until golden brown.
- Remove from oven when done and let it cool off before serving.