Artichoke Quiche

Preparation:

Preparation: Clean the artichokes, remove the outer leaves, the thorns and the stem, cut each one into four wedges, remove the internal hay and put them to soak in a bowl with cold water and the lemon juice. Heat 2 tablespoons of oil in a pan, add the peeled and crushed garlic clove, the artichokes and 1 deciliter of water and cook them over medium heat, covered, for about 10 minutes. Add salt, sprinkle with a spoonful of chopped parsley, remove the garlic and turn off the heat. Pour the flour onto the work surface, add the diced butter, a pinch of salt and mix the ingredients with your fingertips until you obtain a crumbly mixture. Add an egg and knead quickly to mix it. Put the dough to rest in the refrigerator, wrapped in plastic wrap, for 30 minutes. Roll out the savory shortcrust pastry into a rectangular sheet 2-3 millimeters thick. Line a 25 by 15 cm mold and pour the cooked artichokes on the bottom. Blend the crescenza with the eggs, cream, milk and a pinch of salt in the mixer. Pour this cream over the artichokes, sprinkle with Parmesan and cook in the lower part of the oven previously heated to 180 degrees for about 40 minutes.