• Cook the artichokes in boiling water with the juice of a half lemon. Drain and mix with the heavy cream to create a paste (puree). Season with salt and pepper and reserve.
• Roll the dough and fill a tart or quiche pie pan. Spread the artichoke puree in the bottom.
• Peel and wash the carrots. Wash the zucchini but don’t peel them.
• With a mandoline, slice the vegetables lengthwise, 1/4 cm, or a quarter inch thick, roll them into little rosebuds, and stick them in the puree.
  
• Repeat the operation with all the vegetables, and make sure to alternate the colors in the pie for a prettier “bouquet”.
  
• Bake in the oven at 180ºC (325ºF) for 40 minutes.
• While hot spread the olive oil with a brush, add salt and pepper and enjoy.

Easy Pie Crust Method:

• Cut the soft butter in small cubes and add it to flour. Mix well until you got something who look like sand.
• Add the egg and the water, the salt and sugar and mix gently until all ingredients make a nice ball. Don’t knead too much. Reserve in the fridge at least one hour before you use it. NOTE: the dough keeps well up to 2 months in the freezer.