Fillo dough with artichokes of Albenga
A variant of the famous Genoese Pasqual salt pie, to be enjoyed as a single dish accompanied by a fresh salad or as a starter for dinner with friends.
Ingredients:
Fillo dough
12 artichokes
lemon
butter
eggs
onions
ricotta cheese
marjoram
parsley
parmisan cheese
salt and pepper
Preparation:
For the preparation, start by cleaning the artichokes, cut them into slices, place them in acidified water with lemon juice so that they do not darken.
In a large frying pan, brown the artichokes together with fine cut onions.
Wait for the filling to cool down, then combine parmisan cheese, beaten eggs, salt and pepper.
Take a pie pan and cover it with a fillo dough, place over the mixture and cover it with a second fillo dough, roll the edges and make holes with a fork.
Bake for 45 minutes at 200 degrees.
