Artichokes pie (from my mom recipes)

 

 

 

 

 

 This recipe is delicious for  lunch or dinner. It is prepared in just 30 minutes and often provides leftovers for a nutritious snack or "next day" meal.

 

 Made with fresh or  canned artichokes, this pie  is another way to fit vegetables into a meal. .

 

This artichokes pie is part of old recipes of my Mom cook book.

We always ate when we were childs all the time.

The funny is I mad ewhen I begin this blog but Im sure nobody remember and in these times I hadn't a camera so dont have pictures.

Now I review the recipe and take pictures is absolutely nice and delicious:)

 

 

 

 

 

 

 

Ingredients 

 

Filling

 

  2 cans  artichoke hearts, coarsely chopped and pressed in strainer to drain thoroughly or frozen artichokes.
(or  4 fresh artichokes)

3 tablespoon of oil

2 tablespoons of all purpose flour

3/4 cup of milk

grated nutmeg

3 tablespoon of grated cheese (parmesan)

3 eggs

salt

 

Dough

 

 3 cups of all purpose flour

  3 tablespoon of butter

 1/3 cup of milk

salt

you need too a large pyrex round or oval

 

Filling

 

In a large sauce pan place the vegetal oil and heat slowly and add the flour, stir well, and when begin to get thicker add slow the milk and stir(how to make a white sauce)

Add to the white sauce the artichokes food,parmesan cheese, salt and grated nutmeg.
By the other side whisk the whites  and to the artichoke mix, stir and finally add the yolks, cook for a 3 to 4 minutes and set aside.



Note: to the artichokes food, usually I make this the day before,take out the artichokes food of the leaves with a teaspoon and reserve in a tupper or a bowl and keep to the fridge.



DOUGH

Over the kitchen table place the flour and add the butter making crumbs, add salt (a teaspoon) and add the milk 

Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes room temperature.
Preheat the oven at 180°c.

 On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 24cm pyrex
Add the artichokes mixture in  and then distribute .

 On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well.  Decorate the top with leaves made from any leftover pastry. Brush the top of the pie with yolk and milk

Bake on  oven by 25 minutes  or until is golden brown.

Let chill by a while before serving.

 

 

PRINTABLE RECIPE

 

 

 

 

 

 

EN ESPAÑOL

 

PASTEL DE ALCACHOFAS

 

 

Esta receta la puse hace tiempo en el blog pero hace tanto tiempo que seguro casi nadie la conoce (estaba recién empezando) ahora la revisé, la corregí y le agregué fotos, cuando empezé no tenía cámara.

Se puede hacer con alcachofas frescas, congeladas o en tarro.

Aquí en Chile ahora tenemos muchas alcachofas y estan muy buenas, esta temporada lo he hecho dos veces.

La masa es como de empanada pero liviana y queda muy bueno.

Esta receta es de la colección de recetas originales de mi mamá y una de las primeras recetas que aprendí a hacer.

 

Ingredientes

 

Relleno

 4 alcachofas cocidas (retirar con una cucharita raspando la comida de las hojas y las bases)
o 2 tarros de alcachofas estrujadas y molidas
o congeladas
3 cucharadas de aceite
2 cucharadas de harina
 3/4 taza leche (si es necesario agregar un poco más)
1/2 cucharadita nuez moscada en polvo
3 cucharadas queso parmesano rallado
3 huevos
sal

Masa

3 tazas de harina sin polvos de hornear
3 cucharadas de mantequilla (o margarina)
sal
1/3 taza de leche
1 pyrex redondo u ovalado

Preparación