Green Cake

Preparation:

Preparation: Clean the beets. Clean the artichokes, remove the hard outer leaves and the tips, slice them finely. Peel the onion and chop it. Wash, dry and chop the marjoram. Pour the milk into a bowl and dip the breadcrumbs. Boil the beets without adding water; drain them, squeeze them, chop them. Brown the butter in a small pan, set aside. In a large frying pan, heat a spoonful of oil, add the onion and artichokes and fry over moderate heat for a few minutes. Add the beets and continue cooking. When the artichokes are cooked, add the Parmesan cheese, the well-squeezed breadcrumbs, the browned butter, two tablespoons of oil and the marjoram. Salt and pepper, mix well. Prepare the dough: pour the flour on the pastry board. Add a pinch of salt, three tablespoons of olive oil and 25 cl of cold water. Work until you get a homogeneous paste. Turn on the oven at 200 degrees (thermostat 6). Grease a removable mold with oil. Divide the dough into two parts. Roll out the dough with a rolling pin and cut out two thin discs, one of which is large and the other the diameter of the mould. Line the mold with the largest disc, fill with the filling and smooth the surface. Cover with the small disc, pinch the edge to seal the cake. Brush the surface of the cake with oil and prick it with a fork. Put the cake in the oven and let it cook for thirty-five to forty minutes, until golden brown. Serve it warm or cold.