Ingredients for the dough:
280 g flour kamut40 grams of extra virgin olive oil, salt and water.
Ingredients for the filling:
10 artichokes, onions 2, 15 grams of parsley leaves, 20 extra virgin
olive oil, 30 grams of parmesan, pressed lemon juice, salt and pepper.
To prepare the dough, pour the kamut flour on a countertop
and then knead, make a crown with the flour and add two tablespoons of extra
virgin olive oil in the center, a pinch of salt and knead.
Continue adding cold water, provided with mixing until
completely absorb the flour ingredients. Mix until the dough soft and very
compact. Shape the dough into a ball, wrap with foil and let stand in the
refrigerator for about 30 minutes.
Meanwhile, prepare the artichokes, clean them by removing
the stems, the thorns and the tough outer leaves and cut each into eight
pieces. Soak the pieces in water acidity with lemon juice filtering. Peel the
onions and chop the parsley.
Cook the artichokes steamed for ten minutes, heat the oil in
a pan and add the chopped onion and parsley and saute for two minutes. Add the
artichokes, salt and pepper to taste and revuelver.
Preheat oven to 180 degree C, spread the dough with a thin
thickness, place on a baking sheet covered with foil, stuffed artichokes and
cocinaen the oven for 20-25 minutes.
After removing them from the oven sprinkle with grated
Parmesan and kamut.