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| Romianote Artichoke Pie
If you cannot find fresh artichokes, use canned ones (in water, because some brands are rather sour) or frozen ones. Do not forget wearing cloves when cleaning artichokes to avoid black fingers (or rub your hands with lemon) For the dough: 500 g all-purpose flour 250 g butter or margarine 2 free-range eggs 100 g vegetarian "Parmesan", grated 4 tbsp hot water Filling: 10 artichokes cut into four pieces Juice from 1 lemon 10 spring onions, chopped 1 bunch dill, finely chopped � cup olive oil 500 g feta cheese, crumbled 300 g of any vegetarian cheese 200 g cream 6 free-range eggs 100 g Mozzarella Dough: Mix the flour with the baking powder, add the remaining ingredients and knead well with moist hands and leave the dough covered in the fridge for 30 minutes. Roll out dough and place in to a round, well-greased baking-dish. Prick with a fork several times and bake at 180C for 15 minutes. Let cool in the baking-dish. Filling: In the meantime, heat the oil in a frying pan; add the spring onions, the artichokes, the dill, salt and pepper. Add some water and the lemon juice and stir well. Simmer over low heat until all the liquids have evaporated. Leave to cool slightly and add two of the eggs and the cheese (except of the mozzarella) Spread mixture evenly onto the base, piling it up slightly in the middle. Mix the remaining two eggs with the mozzarella and spread evenly onto the surface. Bake at 180C for 30 minutes or until golden-brown. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |