Sardinian Artichoke Pie

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

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

28 artichoke hearts or 12 baby artichokes
150g/6

Supper
Main course
Vegetarian

Method

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 re