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1
Start by making the dough, combining the flour, butter, salt and the water.
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2
Lightly mix together, just mixing until the dough comes together, being careful not to overmix.
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3
Wrap in plastic and set aside in the refrigerator for 30 minutes or more.
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4
To make the filling, start by cleaning the artichoke, removing the tough outside leaves and the fuzzy choke from the center.
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5
Slice the artichoke 1/4-inch thick, preheat a skillet over moderate-high heat with 2 tablespoons of the olive oil and saute the artichokes, lightly browning on both sides.
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6
Season lightly with salt and pepper and add the wine and stock.
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7
Cook until the liquid has evaporated.
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8
Remove the artichokes from the pan, put the butter and remaining olive oil in and saute the mushrooms over high heat.
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9
Lightly season with salt and pepper, when the mushrooms are lightly brown, remove them from the pan.
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10
Add the pancetta until lightly brown, remove from the pan.
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11
In a separate bowl, beat together the eggs, cream, milk, and salt and pepper to taste.
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12
Preheat the oven to 425 degrees.
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13
Roll out the dough to 1/8-inch thickness.
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14
Take a 9-inch springform pan, lightly butter the pan, line the pan with the dough.
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15
Fill the pan with the artichokes, mushrooms, pancetta and the caciovallo cheese, pour over the egg/cream mixture.
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16
Bake for 30 minutes, or until the mixture is set and the pastry is golden brown.
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17
You can serve it hot or cold.
