Artichoke Pie

To make the savory artichoke pie, first clean the artichokes: remove the tougher outer leaves 1, then round the base with a small knife, slightly peeling the stem 2. Cut them in half and remove the inner choke 3.

Finally, cut the artichokes into wedges 4 and immerse them in acidulated water 5. In a non-stick pan, briefly sauté the oil with the chopped garlic cloves 6.

Add the artichokes 7, salt 8, and cook with the lid on for 10-15 minutes over medium-high heat, stirring occasionally 9.

Meanwhile, cut the white scamorza cheese into cubes 10. After the artichokes have cooked, add the basil leaves 11 and pepper 12 for flavor.

Set the artichokes aside for a moment and crack the eggs into a bowl, then add about three-quarters of the grated Grana Padano PDO cheese 13 and the milk 14. Mix the ingredients well 15.

Add the artichokes 16 and the scamorza cheese 17, then mix again. Next, oil a 11-inch (28 cm) diameter pan 18.

Unroll the puff pastry and place it in the pan 19, then prick the base with a fork 20 and sprinkle part of the remaining Grana Padano to make it waterproof 21.

Pour the egg and artichoke mixture into the pan 22 and smooth the surface. Roll up the excess puff pastry on itself to create a decorative edge 23, then brush with oil 24.

Sprinkle the surface with more grated Grana Padano PDO cheese 25 and ground pepper. Bake in a preheated static oven at 350°F (180°C) for about 40 minutes, placing the pan on the middle-lower rack 26. During the last few minutes of baking, you can turn on the broiler to brown the surface. Once cooked, take out your artichoke pie and enjoy it hot or at room temperature 27!