Artichokes are always taste good, even uncooked and are even better if prepared in advance, with lemon juice.
Today we’ll use them for a delicious, quick and easy dish, which only takes 25 minutes to prepare. Ready?
Here’s what you’ll need for a rustic pie that yields 6 servings:
- 300 g puff pastry dough
- 300 g chicken breast
- 5 artichokes
- 1 scallion
- 1 egg
- 3 tablespoons fresh whipping cream
- 3 tablespoons LIMMI lemon juice
- 1 tablespoon parmesan cheese
- 3 tablespoons Aulus olive oil
- Parsley
- Salt and pepper to taste
Preparation
Remove and discard the outer leaves, the hardest part of the stalk, and the “beard” inside each artichoke, then marinate them in water and LIMMI lemon juice.
Cut the chicken breast into cubes, chop the scallion, and cook it in a frying pan with a bit of oil till translucent. Add the artichoke hearts sliced into wedges, salt, pepper, and parsley to taste. Once the artichokes are al dente, add the chicken, and cook for another 5 minutes.
In a bowl, beat the egg with the cream and parmesan to obtain a smooth batter. Stir in the warm chicken and artichokes.
With a rolling pin, stretch out the puff pastry dough, line the bottom and sides of a round cake pan with it, pierce the dough on the bottom with a fork, pour the filling into the pan, and cover it with the remaining puff pastry dough. Bake the pie at 200° C for 18/20 minutes.
