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- Artichoke and Potato Pie
- (Torta Rustica Di Carciofi e Patate)
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Ingredients:
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- 4-5 globe artichokes, trimmed and cut into thin wedges
- 1 lb and 2 oz (500 grams) potatoes, thinly sliced
- 4 tablespoons Pecorino cheese, freshly grated
- 1 fresh thyme sprig, leaves only
- Butter, for greasing
Juice of 1/2 lemon, strained
5 tablespoons extra virgin olive oil
Salt and pepper
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- Directions:
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- Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease an ovenproof dish with butter.
Half-fill a bowl with water, stir in the lemon juice, add the artichokes and leave to soak for about 10 minutes.
Place the potato slices in the prepared dish.
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- Drain the artichokes and place them on top of the potatoes.
Sprinkle with the pecorino cheese and thyme, season with salt and pepper and drizzle with the olive oil.
Bake for about an hour.
Serve warm. Serves 4.
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