The rustic artichoke and potato pie is a delicious Mediterranean side dish that combines the flavors of the earth with the lightness of vegetables. Perfect to enjoy during the colder seasons, this savory pie is enriched by the unique flavor of grated pecorino cheese and aromatic thyme.
Cut the cleaned artichokes into thin wedges and place them in acidulated water with lemon juice
Wash and peel the potatoes and slice them thinly
In a greased baking dish, layer potatoes on the bottom and cover it with a layer of well-drained artichokes
Sprinkle with grated pecorino cheese and thyme
Salt and pepper, drizzle with half a glass of oil, and bake in a preheated oven at 180 degrees for one hour
Serve slightly warm
Mandrino
Pelapatate
Grattugia
Italy
| Energy (kcal) | 50.5 |
| Carbohydrates (g) | 8.84 |
| of which Sugars (g) | 1.32 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.25 |
| Fiber (g) | 3.55 |
| Sale (g) | 0.06 |
