Let’s start preparing this savory artichoke pie from the dough following the directions of the Pasqualina cake recipe to get the twelve discs of puff pastry.

For convenience, we can replace the wrapping of many sheets with just two discs of puff pastry or homemade or frozen shortcrust pastry from the supermarket.
Take the artichokes, clean them, remove the thorns, divide them in half, remove any fluff and place them hand by hand in a container with cold water acidulated with lemon juice; this is to prevent them from blackening.

Take a pan and add the oil and a few tablespoons of broth and let the chopped onion simmer for 2 – 3 minutes. Add the artichokes, previously thinly sliced, salt and cook for 5 or 6 minutes, adding more hot broth if necessary. At the end of cooking, after having drained them in a colander, place them in a bowl and add three tablespoons of grated parmesan and chopped parsley to flavor them.

Add a tablespoon of parmesan to the ricotta and the lemon zest; season it with salt and pepper and work it well preferably with a wooden spoon.

We continue the preparation of the savory artichoke pie following the indications of the pasqualina cake from the point; roll the dough.

If you prefer, you can replace the artichokes with other vegetables such as spinach, asparagus or courgette.

We are sure it will still be very good.