Sardinian Artichoke Pie


Globe artichokes are very Elizabethan. I know they don’t grow too well over here, so snap them up when you see them. Out of season, they are good in jars and any delicatessen worth its salt should have them. This makes a good vegetarian main course as well as an excellent supper dish or starter.


  • 28 artichoke hearts or 12 baby artichokes
  • 150g/6oz white breadcrumbs
  • 225g/8oz grated Parmesan cheese
  • 225g/8oz grated Romano cheese
  • 3 tbsp capers, drained and chopped
  • 3 tbsp olive oil
  • 225g/8oz black olives, stoned and halved
  • 5 medium tomatoes, peeled and thinly sliced
  • or 1 large can plum tomatoes, drained and chopped
  • 275g/10oz Fontina or Gruyère thinly sliced


If using whole baby artichokes, trim the leaves, boil until tender and slice thinly. Butter a 25cm/10in spring cake tin and coat with one third of the breadcrumbs. In a bowl mix the Parmesan, Romano and remaining breadcrumbs. Arrange layers in the cake tin beginning with the artichokes, following with capers and olives, tomatoes, Fontina and then the breadcrumb mixture. Drizzle 1 tablespoon olive oil over this and repeat, pressing down well. This should make three layers. Bake in a preheated oven 180°C/350°F/Gas 4 for 25 minutes. Leave to cool for 10 minutes, unmould and serve with salad.