Artichoke and Pea Pie

Ingredients

• artichokes
• g shelled peas
• g butter
• g grated Parmesan
• meat gravy (sugo di carne)
• spoonful flour
• shortcrust pastry (pasta frolla)

Instructions

1. Trim and quarter the artichokes; half-cook them and the peas in salted water, refresh, and dry.
2. Cook artichokes and peas with 40 g butter, salt, pepper, and meat gravy.
3. Make a balsamella-style binding with 10 g butter, flour, and gravy; layer the vegetables in an ovenproof dish with this sauce and Parmesan.
4. Cover with pasta frolla (shortcrust), glaze with egg yolk, and bake in a Dutch oven; serve hot.