Artichoke Pie

Ingredients and Weight:

• 4 large artichokes (fresh or frozen, thawed if frozen)
• 1 sheet of puff pastry (like Pepperidge Farm)
• 1/2 cup of chopped green olives
• 1/4 cup of chopped fresh basil leaves
• 2 tablespoons of olive oil
• 1 beaten egg for sealing the pastry

Preparation Time: 45 minutes (including prep and baking time)

Cooking Time: 20-25 minutes at 375°F (190°C)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. Clean and trim the artichokes, then steam them until tender. Allow them to cool enough to handle, then cut into thin slices.
3. On a lightly floured surface, roll out the puff pastry to a thin layer and place it in a pie dish or baking sheet.
4. In a bowl, combine the artichoke slices, olives, and basil leaves. Toss with olive oil and season with salt and pepper.
5. Fill the pastry shell with the artichoke mixture. Brush the edges of the pastry with beaten egg to seal and prevent burning.
6. Place in the preheated oven and bake until the pastry is golden brown and the filling is hot throughout.
7. Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves if desired.

Nutritional Information: (Based on average values; varies with ingredients used) Calories: Approx. 400 per serving (considering puff pastry as a significant component) Fat: 22g Carbohydrates: 36g Protein: 8g Fiber: 4g (Based on ingredients provided)

Dish Characteristics:

• A unique combination of flavors that blend artichoke's mild flavor with the rich taste of puff pastry.
• A visually appealing dish with its golden pastry and the green of the basil.
• A perfect balance of flavors and textures, offering a mix of crunchy pastry and tender artichoke slices.

User Comments:

1. "The artichoke pie was a pleasant surprise! The combination of flavors was unique and really well done."
2. "I loved the crispiness of the pastry paired with the mild flavor of the artichokes."
3. "A great dish for a special occasion. The preparation was a bit time-consuming but well worth it."

Special Precautions and Tips:

• Be sure to use fresh ingredients for best results. If using frozen artichokes, make sure they are fully thawed before using.
• Handle the puff pastry gently to avoid tearing or puncturing it during preparation.
• Brush the edges of the pastry with beaten egg to ensure they don't burn during baking.
• Adjust seasoning according to taste, adding more salt or pepper if needed.