- In a pan sauté 4 or 5 artichokes with a drop 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.
- Insert an egg in each of the niches created, fold the edge of the dough inwards and then cover it with the second sheet of brisè removing the excess dough.
- 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!
