Ingredients

- 350g (12oz) of frozen artichokes (**)

- 50ml of whipping cream

- italian parsley, chopped

- 1/4 red onion

- 3 eggs

- 2 tblspoons of milk

- salt and pepper

- 2 sheets of puff pastry (If you have them frozen leave them outside the freezer for at least 30min)

(**) If you have time and like more the fresh one, clean and remove the hard leaves of 8-10 artichokes and then steam cook them.

Dice the onion and sweat it in a pan with a couple of spoons of olive oil. Then add the artichokes and stir (if you can, leave out the freezer the artichokes for 30min, so they won't be completely frozen). Chop the italian parsley and add it into the pan.

Stir well. Add the whipping cream and continue to stir until the cream is dense and attached to the artichokes. Add salt and pepper to taste.

Let them cook for about 5 to 10 min. Place one of the puff pastry sheet in a oven pan, so it will help you to make the side of the quiche. If you don't have a pan of the right size, don't worry, you can use just a tray, remember to close really well the sheets together.

Put the artichokes over the sheet. Make 3 holes in the artichoke mixture with a wooden spoon and place the eggs inside them.

Cover the quiche with the second puff pastry sheet. Spread the milk on the top so the puff pastry won't burn in the oven. Cook in the oven for 20-30 min at 180°C (360F) until the puff pastry is golden.

Serve warm.