Artichokes Pie (other recipe from my mom) (Pie de alcachofas de mi mama)

With Esperanza (my daughter) we have been remembering my mom with some of her recipes that are legendary, really delicious.
Esperanza made the other day my mom scones recipe for her friends and recently I made Artichoke Pie one of our favorite recipes .
Almost everything I learned about cooking was with my mom.
She not only cook fantastic, she also did cooking classes for many years when there were no food blogs.

Anyway , is wonderful remember people you love for the food they made and the love they put into it.

I made this recipe at the beginning of my blog but I review the recipe and post again with pleasure.

thanks to all !!

Artichokes pie

Ingredients

Crust
3 cups all purpose flour
3 tablespoons butter
1 teaspoon salt
1/3 cup of milk(a large pyrex oval or round)

Artichoke filling

4 fresh artichokes (the food of the leaves )
or two cans artichokes hearts
(coarsely chopped and drained)
1 1/2 tablespoons all purpose flour
3 tablespoons vegetal oil
3/4 cup of milk
1/2 teaspoon grated nutmeg
3 tablespoons parmesan grated cheese
4 eggs
salt

Method

Crust

Over a lightly floured surface put the flour and salt and add the butter making crumbs with your fingers. Slowly add the milk and knead by a while to form a ball.
Wrap the pastry and let for 30 minutes to room temperature.
Preheat oven to 180°C.
Then roll out two thirds of the pastry and place over a greased round or oval pyrex or pan.Reserve.

Filling with artichoke mix ( you can make first and reserve) and roll the remained pastry and cover like a pie.
Brush the pie with a mix of 1 yolk and milk.
Bake at oven by 30 minutes or until is golden brown .
Let chill by a while before serving.

Filling

In a large skillet put the oil and heat to medium heat and the flour and mix adding the milk (like a bechamel sauce).
When begin to thick add the artichoke paste ( mashed with a fork), mix well and finally add the eggs one for one.
Add the parmesan cheese, salt and nutmeg , cook by two or three minutes and filling the pie with this paste.

print recipe

If you use fresh artichokes is better for you first cooking them and later take out the food with a teaspoon the day before.

I make it and save all in a tupper or bowl in the fridge.

en español
Pie de alcachofas de mi mama

Comments

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