Artichoke pie

Filling:

Clean the artichokes and cut them into quarters. Have a bowl of water and lemon juice ready, so you can place the cut artichokes in it and prevent them from turning brown.

Cook them with a little boiling water for 10 minutes. Remove from the heat, cut each quarter in half and sauté in a pan with a little oil, chopped parsley and a clove of garlic. Remove the garlic, add salt and pepper.

Place the artichokes in a bowl so they will cool down, then combine with the mascarpone and 2 tablespoons of breadcrumbs. Mix in an egg and the grated Parmigiano Reggiano. Allow to cool down completely.

For the pastry:

Dissolve the yeast in the water you used to cook the artichokes, then add all the other ingredients and mix until you have a smooth, warm dough. Cover with a damp cloth and allow to rest for 30 minutes.

Roll out the pastry and line an oven dish greased with a drizzle of oil and sprinkled with a little salt. Pierce the pastry all over with a fork. Spoon the filling in and bake at 200°C for 25 minutes.