A savory almond crumble and a red wine drizzle heighten the flavors in this savory artichoke-filled pie from the new “50 Pies, 50 States” cookbook.
¼ cup chopped fresh flat-leaf parsleyRoll out the dough, fit it into a greased 10-inch pie pan and crimp the edges. Blind bake it .Make the wine reduction: Heat the olive oil in a large saucepan over low heat. Add the onion, celery, carrot and garlic and sauté until soft and translucent, 10 minutes. Add the wine and port, bring to a simmer and simmer until the liquid has reduced by half in volume. Strain the mixture through a sieve and return the liquid to the saucepan.
Make the bechamel: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk until smooth. Continue to cook and whisk until the mixture turns golden brown. Meanwhile, heat the milk in a separate saucepan until it’s just about to boil. Slowly add the hot milk to the flour mixture, 1 cup at a time, continually whisking, until smooth. Simmer until the sauce has thickened, then season with salt and nutmeg. Set aside to cool.
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