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 with the unique taste of grated pecorino cheese and aromatic thyme.
Cut the well-cleaned artichokes into thin wedges and place them in water acidulated with lemon juice
Wash and peel the potatoes and cut them into thin slices
In a buttered baking dish, arrange a layer of potatoes on the bottom and cover it with a layer of well-drained artichokes
Sprinkle with grated pecorino cheese and thyme
Season with salt and pepper, drizzle with half a glass of oil, and bake in a preheated oven at 180 degrees for an hour
Serve almost warm
Mandoline
Potato Peeler
Grater
Italia
| Energy (kcal) | 51.08 |
| Carbohydrates (g) | 8.94 |
| of which Sugars (g) | 1.31 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.28 |
| Fiber (g) | 3.58 |
| Sale (g) | 0.07 |
