Puff Pastry Pie with Artichokes

For the puff pastry with artichokes, place the amaretti in a bag and finely crush with a rolling pin.

Remove the hard bracts from the artichoke hearts. Cut away the top third of the artichokes and break off the stalk with a jerk, this will release the tough fibers from the bottom. Immediately soak the artichokes in lemon water, leave for a few minutes. Boil the artichoke hearts in salted water for about 45 minutes, remove, drain and cut into pieces. Puree with a hand blender, adding enough cooking water to make a creamy puree.

Put the artichoke puree in a bowl and mix it with the amaretti crumbs, paradeis pulp, breadcrumbs, yolks and a pinch of salt. Beat the egg whites until stiff and gently fold into the artichoke mixture. Cut the ham and tongue into small cubes and also mix into the puree.

Divide the puff pastry into two almost equal pieces and place on a work surface. Brush the edges of the dough with water. Roll out each piece of dough into a round pastry sheet. Butter a springform pan and line with the larger dough sheet, raising a rim.

Spread the artichoke filling on the bottom of the dough. Cover with the second pastry sheet and trim away the overhanging edges.

Brush the pastry with a little milk and prick it a few times with fork tines. Bake the puff pastry with artichokes in the preheated oven.

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