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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Artichoke and Wild Greens Pie
 Artichoke and Wild Greens Pie
(Torta di Carciofi e Verdure Selvatiche)
 
 
Ingredients:
 
12 globe artichokes
1 lb 2 oz (500 gr) leafy green vegetables, such as Swiss chard, spinach, etc.
1 lb and 2 oz (500 grams) plain flour (plus extra for dusting)
6 tablespoons extra virgin olive oil
2 white bread slices, crusts removed
1 onion, thinly sliced
4 fl oz (120 ml) pint milk
Juice of 1 lemon, strained
Butter, for greasing
3 and 1/2 oz (100 grams) Pecorino cheese, freshly grated
2 oz (50 grams) Parmigiano cheese, freshly grated
1 tablespoon chopped fresh marjoram
Salt and pepper
 
Directions:
 
Sift the flour and a pinch of salt into a mound on a work surface, then add 4 tablespoons of the olive oil and just enough water to knead to a soft pastry.

Set aside in the refrigerator to rest for about 30 minutes.

Tear the bread up into pieces, place in a bowl, and pour in the milk.

Set aside to soak.

Cook the green vegetables in salted, boiling water for 5-10 minutes until tender.
 
Drain, squeezing out as much liquid as possible, and chop.

Fill a bowl half-way with water and add the lemon juice.

Remove and throw away the outer leaves from the artichokes.
 
Cut off the top 2 inches (5 cm) of the remaining leaves and remove the chokes.

Drop into the acidulated water and set aside for about 10 minutes.

Preheat the oven to 200C (400F) Gas Mark 6 and grease a tart or quiche tin with butter.

Drain the artichokes.
 
Chop them and put in a saucepan with the onion and the remaining olive oil.

Cook over a low heat for 10 minutes until softened.

Squeeze out the bread and add to the pan with the vegetables and cheeses.

Mix well, season with salt and pepper and sprinkle with the marjoram.

Roll out the pastry on a lightly floured surface into two rounds, one larger than the other.

Place the larger one in the prepared tin and spoon in the vegetable mixture.
 
Cover with the second pastry round and crimp the edges to seal.

Prick with a fork in a round pattern and bake for about 40 minutes. The pie may be served hot, warm or cold. Serves 6.
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