Artichokes, polenta and cheese pie

Difficulty Easy

30 Min

Piatto unico

4 Portions

Ingredients

  • 1 sachet of Polenta Valsugana Ready-to-Serve
  • 4 artichokes
  • 1 stick of marjoram
  • 1 clove of garlic
  • grated cheese
  • extra virgin olive oil
  • 2 desalted anchovies
  • extra virgin olive oil
  • salt, pepper

Ingredients

  • 1 sachet of Polenta Valsugana Ready-to-Serve
  • 4 artichokes
  • 1 stick of marjoram
  • 1 clove of garlic
  • grated cheese
  • extra virgin olive oil
  • 2 desalted anchovies
  • extra virgin olive oil
  • salt, pepper

Preparation

1

Cut off the stems from the artichokes and remove the hard leaves.

2

Cut into thin slices.

3

Sauté the boneless, desalted and chopped anchovies into olive oil and garlic.

4

Add the artichokes.

5

Once golden brown, taste and if necessary add salt, pepper and water. Cook and remove the garlic. Season with the sweet marjoram.

6

Cut the polenta into thin slices.

7

In a casserole dish lay polenta slices and cover with the artichoke sauce. Lay another polenta slice and then add other artichokes.

8

Alternate layers of polenta slices and sauce until filled almost to the top.

9

Add salt, drizzle with oil and bake into the oven at 190° for 20-30 minutes.

10

Garnish the tartlet with fresh sweet marjoram and the grated pecorino cheese.