Sicilian Artichoke Pie (Tortino di Carciofini)

These are a few of my favorite things...

Artichokes.
Cheese.
Sicilian food.

Combine them and what do you get?  Well, awesomeness is one word that comes to mind...

My dad found an old cookbook that we've been sifting through and finding some pretty incredible recipes.  This is one of them.  And it brings me right back to the homeland.

Lunch, dinner, snack, appetizer...you decide.  Enjoy this little slice of heaven, no matter when you have it!

Sicilian Artichoke Pie (Tortino di Carciofini)
from The Art of Sicilian Cooking (the version we have is WAY older than this one!)

for the crust:
2 cups sifted AP flour
pinch of salt
3/4 cup shortening (or 2/3 cup lard)
1/3 cup ice water

for the filling:
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 (10 ounce) packages frozen artichoke hearts, thawed
4 eggs, slightly beaten
1/2 cup grated caciocavallo cheese
8 ounces mozzarella, chopped
salt and pepper

Place flour and salt in bowl, and cut in shortening with two knives or pastry blender.  Continue until mixture resembles small peas.  Sprinkle ice water, one tablespoon at a time, over mixture, adding to driest part each time.  Mix gently with fork until fully moistened.  Form into ball and divide in half.

Roll one half between two pieces of waxed paper to 1/8 inch thickness and 1 inch larger than 9 inch pie pan.  Fold in half and place loosely in pan, working carefully.  Set aside.  Do the same for other half for top crust; set aside.

Preheat oven to 450 degrees.  Saute garlic in hot oil.  Add artichokes and brown lightly on both sides.  Transfer to bowl and stir in eggs and cheeses.  Season with salt and pepper to taste, then pour into pie pan.

Cover with top crust and trim off all but 1/2 inch of excess dough.  Turn under, sealing two crusts together.  Flute crust gently and cut air holes on top with a knife.  Bake for about 15 minutes, reduce heat to 350 degrees and bake another 30 minutes, until golden brown.

Serves 6-8.