Ingredients
- 2 cups flour
- 1-1/2 teaspoon salt
- 3-1/4 sticks cold butter cut in 1/2†dices
- 1/2 cup ice water
- 4 large artichokes
- 2 pounds small round pink potatoes
- 1/2 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- extra virgin olive oil
- 1 cup green olives
- 1 egg beaten
Description
This Is A Recipe I Obtained When I Purchased The Bailey Collection At An Estate Sale In Elmo, Texas In 1991.
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