Artichoke Pie


Culinary Tools

  • Chef’s Knife
  • 5-quart Mixing Bowl
  • 3-quart Mixing Bowl
  • 10 ½” Skillet with Cover

Stuffing Ingredients 

  • 2 tablespoons tarragon, chopped
  • 2 tablespoons parsley, chopped
  • ¾ cup roasted red pepper, chopped
  • 2 (14 oz.) can of artichokes hearts, drained
  • 72 oz. ricotta cheese
  • 7 eggs yolks
  • ¾ cup Farmer cheese, grated
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • Salt to taste

Dough Ingredients

  • 4 cups whole wheat flour
  • 6 tablespoons olive oil
  • 1 1/3 cups warm water
  • Salt to taste

Stuffing Procedure:

With the Chef’s Knife, chop tarragon, parsley and roasted red peppers. In the 5-quart Mixing Bowl, add artichokes, ricotta cheese, eggs yolks, farmer cheese, olive oil, tarragon, parsley, roasted red pepper, Dijon mustard and salt to taste; stir well.

Dough Procedure:

Preheat oven at 350? F. In the 3-quart Mixing Bowl, add flour, olive oil and salt. Pour warm water little by little while mixing, until dough is smooth and elastic. Divide it in two portions, one a little bigger than the other.

Stretch the largest piece with a rolling pin and place it in the 10 ½ inch Skillet. Add the stuffing mixture and spread evenly. Stretch the small piece of dough; cover the pie and seal it. Brush the pie with some egg whites. Place skillet with cover and Redy-cook valve closed in the preheated oven and bake for 45 minutes.  After time is up, remove cover and bake for another 45 minutes.