Artichoke and leek pie

DIFFICULTY medium
TIME PREPARATION 30 min
TIME COOK 30 MIN
EQUIPMENT Cutting board, Knife, Pans, baking cups, paper stick, silicone brush
CATEGORY Vegetarian


INGREDIENTS (4/5 persons)
2 Artichockes each person
2/3 leeks
Tomatoes for decoration
1 egg
250 gr. fresh ricotta (or cottage cheese like, the important thing is that it is soft and creamy)
1 tablesoon of Parmigiano Reggiano (each person)
Fresh dill
extra virgin olive oil
salt and pepper

DIRECTIONS
Clean the artichokes well keep only the heart.
Steam in microwave for 10 minutes. (If using frozen artichokes cook for 20 minutes)
Let cool
Cut artichokes into thin slices (about 3 / 4 mm). I recommend you use a very sharp knife, ceramic ones are perfect.
Heat up a pan pan and lay the slices of artichoke.
Grill both sides very well and add salt
Be careful not to break the slices.
In another pan (always non-stick), cook the leeks very thinly sliced with a little oil.
Add salt, pepper and dill.
Simmer on low heat, the leeks should never burn.
If you were to become too dry add a little water.
When they are cooked add the ricotta, the egg and Parmigiano.
Place a slice of tomato on the bottom of the bowl from the oven (which you covered with baking paper) and surround with slices of artichoke lightly greased (use the brush with a little silicone 'oil).
Filled with leeks and ricotta
Bake for about 30 minutes
Serve warm with a drop of balsamic vinegar and honey