- In a skillet sauté 4 or 5 artichokes with a drizzle of Extra Virgin Olive Oil and a chopped onion.
- In a bowl, combine the sautéed artichokes with Artichokes and Potatoes cream, 500 g. ricotta cheese, 50 g. parmesan cheese and salt and pepper.
- Mix until a homogeneous mixture is obtained.
- Line a cake mold with baking paper, spread the puff pastry on it and pour in the artichoke mixture.
- Spread the mixture evenly over the entire surface of the mold, then dig three small "niches" inside it.
- Insert an egg into each of the niches created, fold the edge of the pastry inward, and then cover the whole with the second sheet of brisé pastry, removing the excess pastry.
- Brush the surface with a beaten egg and fold again the edge of the dough to form a frame.
- Bake in a preheated oven at 180° for 40 minutes, letting the surface brown well.
- Serve it and enjoy it with your loved ones!
