Calzone con Cicoria e Carciofi

Name: Calzone con Cicoria e Carciofi (Calzone with Dandelions and Artichokes)
Yield: Makes 4
Cuisine: Italian
Ingredients: freshly ground black pepper; 2 eggs; 1 tsp olive oil; olive oil for deep-frying; 85 g (3 oz) stoned green olives, chopped; 300 ml (½ pint) water; 60 g (2 oz) pecorino cheese, grated; 2 tsp salted capers, soaked in water for 10 minutes, then drained; 1 onion, finely chopped; 4 tbsp olive oil; 2 red chillies, finely chopped; 2 garlic cloves, finely chopped; 4-6 small young artichokes; 425 g (15 oz) wild dandelion leaves, roughly chopped; pinch of sea salt; 15 g (½ oz) fresh yeast; 150 ml (¼ pint) lukewarm water; 300 g (10½ oz) plain flour

Calzone with Dandelions and Artichokes

Preparation info

Makes
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

These little turnovers make a delicious, filling snack. Choose young, tender dandelion leaves from plants that haven’t yet flowered. If you don’t like the bitter taste of dandelions, you could use nettles or spinach instead. However, I find that with the dandelion you get a full country taste.

Ingredients

425 g (15 oz) wild dandelion leaves, roughly chopped
4-6 small young artichokes

Method

To make the dough, put the oil, salt and yeast in a small bowl, add the lukewarm water and stir to dissolve the yeast. Mound up the flour on a clean work surface and make a well in the centre. Gradually pour the yeast mixture into the well, mixing with your hands until all the liquid has been absorbed by the flour. Knead the dough for 8-10 minutes, until smooth and elastic, then place in a larg