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For 4 people:
For the puff: 200 g wholemeal flour-80 g margarine-cold water-1 tablespoon salt
For the filling: 8 artichokes (about 1.5 kg)-2 medium potatoes-50 black olives roughly chopped-100 ml soy cream-20 g of extra virgin olive oil-1 sachet of Saffron-1 onion-2 tablespoons chopped parsley-salt and pepper to taste.
Place the flour on a flat, put cold margarine into small pieces, add salt and knead quickly.
Once everything is mixed together cold water a little at a time until the dough is smooth and pretty hard.
Let rest in refrigerator for at least 20 minutes.
Trim the artichokes from the leathery outer leaves, slice finely and FRY in oil with the chopped onion. Boil the potatoes, preferably steamed, chopped olives and mash cream and merging them.
Then add the artichokes previously stews, add a pinch of pepper, saffron, parsley and season with salt.
With dough prepared previously lined a mold plumkake, keeping aside enough to cover the pie.
Pour the mixture, cover with the dough and bake at 180° C for 45 minutes. Let cool before turning out.