Carcofi pie

As served in Cul-de-Sac in Rome, and reconstructed by me.

Saute an onion or large shallot in olive oil. Chop 10 artichoke hearts until chopped — I mean the kind you buy in oil in jars or from deli counters. Saute the artichoke hearts with the onion. Stir occasionally so it cooks evenly doesn’t stick.

Put a large dollop of ordinary reasonable ricotta, (maybe 100g?) into a bowl. Add the same amount of ground reasonable quality parmesan. Add two eggs. Beat. Add black pepper.

Pre-heat oven to 180C.

Take the artichoke/onion glop and put it into the bowl, mix.

Put 4 filo leaves on the bottom of a pyrex dish. Spoon the mixed glop on top of them. Put 4 more filo leaves on top. (This is bought square filo.)

Bake for 20 minutes.

Serves 4