Ingredients

  • 280 grams artichoke hearts, in water 2 cans drained
  • 15 grams butter, unsalted
  • 5 shallots finely chopped
  • 1 clove garlic crushed
  • ½ teaspoon fresh thyme chopped
  • ½ teaspoon fresh sage chopped
  • 2 tablespoons white wine
  • 75 milliliters double cream
  • 85 grams green olives chopped
  • 115 grams filo dough
  • ½ egg glaze
  • salt and pepper

Directions

1. Oven to 190*C/375*F/GM 5.Cut artichoke into 5mm/1/4 inch cubes and cook slowly in butter with shallots, garlic, thyme and sage until soft.
2. Add vermouth/wine. Add cream, reduce to coating consistency. Add olives and season to taste. Allow to cool.
3. Roll out pastry. Use half to line flan ring. Pile in filling and cover with remaining pastry. Brush with beaten egg and bake 15 minutes until crust golden brown.

Notes
Notes:Original recipe is 4 servings.
Serving Ideas:Serves 2-3 for main luncheon course.


Categories
Vegetarian Main courseAppetizer, hot
Keywords
Vegetarian Main courseAppetizer, hot
MacGourmet downloadArtichoke & Green Olive Pie. To import, drag image to your MacGourmet recipe box.