Artichoke cake (2)

Bring to a boil in a pot with salted water.

Add one tablespoon lemon juice day.

Soak up the artichoke bottoms and let them cook for ten minutes since the beginning of the boil, until they become tender.

Meanwhile melt the butter in a saucepan, sprinkle with flour and stir for a minute.

Sprayed with a little milk and stir until the mixture starts to boil.

Remove the saucepan from the heat, add the cheese, the cream, the rest of the lemon juice, mustard and parsley; Add salt and pepper.

Let cool completely.

Drain the artichoke bottoms and chop coarsely with a knife.

Also the chopped ham.

Add these ingredients to the sauce.

Heat the oven to 230° c (thermostat 7).

Divide at this point the dough into two parts.

With a portion of dough formed a circle with a diameter of 22 cm and the other side formatene another of 24 cm.

Add a teaspoon of cold water and tilted or bumped as egg with a fork.

Place the smaller dough circle on the oven.

Brush half of perimeter with beaten egg on a wide band 2.

5 cm.

Roll out all the cold filling on the dough.

Fold in half the other circle of dough.

Starting from the crease and stopping at 2.

5 cm from the edge, cut at a distance of 1.

5 cm from each other.

Explain with caution.

Wrap the dough on lightly floured rolling pin and put it on the rim stuffed.

Then welded the bottom edge with the top and place the strips of dough.

Press the edges and make streaks with the help of a knife.

Brush with egg yolk all over the cake, making sure that no e.

coli on the stuffing.

Bake in hot oven for fifteen minutes at half height.

Then reduce the oven temperature to 200 degrees (thermostat 6) and cook for another 10 minutes until the surface will be the cake become Golden.

Served hot or cold.