Fresh oregano





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

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Artichoke and Wild Greens Pie
 Artichoke and Wild Greens Pie
(Torta di Carciofi e Verdure Selvatiche)
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
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.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex