Rustic Cake Of Artichokes And Ricotta

Preparation:

Preparation: Remove the stems and tough outer leaves from the artichokes, remove the thorns, then cut them into wedges and place them in a bowl filled with water acidulated with the juice of a lemon. Drain them and boil them for about 3 minutes in a pot of boiling salted water. In a saucepan with hot oil, fry the crushed garlic clove over moderate heat for a few minutes, then remove it and add the well-drained artichokes. Let them brown gently for about a quarter of an hour or until tender, then transfer them to a bowl and let them cool. Add the ricotta, passed through a sieve, the beaten eggs, the grated Parmesan, the necessary salt and a grind of pepper to the artichokes and mix carefully. Divide the bread dough into two pieces of different sizes. Roll out the larger one on a floured surface using a rolling pin, and use the dough obtained to coat the bottom and edges of a round cake tin (22 cm in diameter), buttered and sprinkled with flour. Distribute the prepared filling in the pan, level it and cover it with the second piece of puff pastry. Fold the bottom pastry along the edges, then bake the cake in the oven at 200 degrees for about 45 minutes.