Artichokes, potatoes, bacon and Provolone pie

Method

1. Boil the potatoes in their jackets starting with cold salted water and draining them only when they are soft in the centre. Once cooked, mash them.
2. Clean the artichokes and remove the central straw material. Finely cut them up.
3. Stew the shallot in a frying pan with a small quantity of oil, add the diced bacon and fry gently.
4. Soften the artichokes by frying them in the same pan (add a little hot water to keep it all tender).
5. Add it all to the mashed potatoes and flavour with the grated Auricchio cheese, salt and pepper.
6. Mix in the egg yolk (or the whole egg, if you want the pie to achieve a more solid consistency).
7. Grease baking moulds and dust them with breadcrumbs.
8. Fill the moulds with the mixture and bake at 190°C for 14 minutes.

Chef's tip

If you want to make this dish suitable for vegetarians, just omit the bacon.

Serving suggestion

Serve with a large, leafy salad or with lean meat or vegetables dishes.

Wine selection

Astraio Viognier, Chianti, Cabernet, Dolcetto d'Alba, Barolo or Bardolino.

Family tip

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Dish history

This pie makes an ideal one pot dish for cold wintery days. The rounded savoury taste of the cheese and bacon, mixed with the delicate fluffiness of the mashed potato and the sharp artichoke flavour, create a yummy comfort food everyone will enjoy. Suitable for almost any situation, you can serve it as a main course to your family and friends on special occasions as well as whenever you feel like they deserve a treat!