Salt Pie Artichokes

INGREDIENTS FOR CAKE DIAM. 20/22 MM:

• 2 rotoli pasta sfoglia fresca
• 4/5 carciofi freschi
• Succo di 1 limone
• 3 uova
• 50 gr parmigiano reggiano
• 200 ml panna fresca
• Noce moscata
• 100 gr mozzarella (o fontina)
• 150 gr prosciutto cotto
• 30 gr burro
• Sale e pepe qb
• Semi di sesamo

STRUMENTI DI COTTURA:

• Tegame antiaderente  di Pentole Agnelli
• Tortiera antiaderente  di Ballarini

PROCEDIMENTO:

• Per prima cosa procedere con la preparazione dei carciofi: 
• Wash and clean the artichokes by removing the outermost leaves; hard, trimming the ends and removing the inner beard.
• Slice the artichoke hearts into thin slices and immerse them in a bowl with water and lemon juice.
• Melt the butter in a pan and pour the drained artichokes;
• Add a ladleful of hot water, salt and pepper and cook for 10/12 minutes until cooked. the artichokes will be tender.

Now prepare the filling:

• In a bowl, beat the eggs with the Parmesan, the cream, a pinch of nutmeg,
• Add the mozzarella or fontina and finally the artichokes
• Season with salt and pepper.
• Now line a non-stick cake tin with parchment paper and the first roll of puff pastry.
• Cover the bottom with the slices of cooked ham,
• And with the well-mixed mixture, fill the pan 
• Cover everything with the second roll of puff pastry and fold the edge over itself to seal it well.
• Prick the surface and brush with a little whitening paint. of egg and decorated with sesame seeds.
• Bake at 180° static oven for 50 minutes (if you see that the surface tends to darken too much, lower the oven temperature).
• Remove from the oven and let it rest for a few minutes.

Enjoy your meal!