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Wine pairing:

Panizzi Vertunno Chianti Colli Senesi Riserva DOCG

Artichoke pie

Clean the artichokes by removing the outer leaves and tips, cut them into thin wedges soak them in water and lemon juice.

Peel the potatoes, cut them into round slices and dry them well. Drain the artichokes. Butter an oven tray, sprinkle it with breadcrumbs, arrange a first layer of artichokes, then a layer of potatoes, sprinkle with pecorino cheese and a little chopped garlic, add salt and sprinkle with oil. Continue until all ingredients are used up. Sprinkle the last layer with breadcrumbs. Bake in a preheated oven at 180° C for 30'.

(4 people): 500 g of potatoes, 8 artichokes, 50 g of grated pecorino, breadcrumbs, 1 lemon, 2 cloves of garlic, grated bread, Panizzi organic extra virgin olive oil, salt.