Clean the artichokes to get their hearts out.
Leave them to soak in water and lemon for 10-15 minutes.
Blanch them for 15-20 minutes in salted water, then set them aside and let them cool.
Blend the ricotta together with the milk with a blender.
Whisk the eggs with the whisk for at least 15 minutes until they are light and fluffy.
Add the oil of seed seeds, then slowly the ricotta cream.
Slowly mix sieved flour and baking powder, then parmesan, salt and chopped basil.
Pour half of the mixture into the mold lined with parchment paper.
stuffed with cooked ham, provola cheese and artichokes, and cover with the remaining dough.
Decorate with the olives, then cook for 35 minutes in a convection oven preheated to 180 ° C.
Let it at least cool, then turn out of shape and cut into squares.
Your rustic with artichokes and olives is ready: you can serve it warm or cold, as you prefer.
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