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( for 4 people )
300 g semolina
120 g İçim Butter, kept at room temperature
6 artichoke bowls
1 tsp lemon zest
juice of 1 lemon
1 clove of garlic
1 pinch of parsley
1 tablespoon extra virgin olive oil
Salt, freshly ground black pepper
İçim Butter, semolina, a pinch of salt and about 140 ml of water to knead it with a homogeneous and elastic dough. Wrap the dough in cling film and let it rest. Cut the artichokes into thin slices and put them in a bowl of water in which you add the juice of a lemon. Fry the artichokes you take from the water in another pan with a tablespoon of olive oil, a clove of garlic and a pinch of chopped parsley for 2-3 minutes, adjust the salt. Remove the garlic. Add a little lemon zest.
Roll out the rested dough. Place in a mold that can go in the oven. Place your veggies on top. Roll out the remaining dough with a diameter of 20 cm and cover the top of the vegetables with this dough. Glue the dough at the bottom and top together, pressing on the edges.
Bake in the oven at 200 degrees for about 35 minutes. Take the prepared pie out of the oven and let it rest for 10 minutes. Serve hot or warm.