Arrange all the ingredients on the table and start from the dough. Spoon the flours on a wooden surface, add a pinch of salt then slowly pour the olive oil and the wine, mixing with a fork to crumble the ingredients..

Now knead the crumbles until you get a smooth and elastic dough, then divide it into two portions, one slightly larger than the other.

Roll out the larger portion of dough with a rolling pin and a sprinkling of flour. Grease a 26 cm (10 inches) round baking pan and line it with the dough. Prick the bottom with a fork.

Now make the filling. Clean the artichokes, cut them into thin slices and put them in a pan with a few tablespoons of olive oil and a clove of garlic. Drizzle the artichokes with the juice of one lemon and cook them on low heat for 10 minutes. Pour in the white wine and reduce, cooking the artichokes for 20 more minutes. Season with salt.

Preheat oven to 180°C.

Arrange the slices of pecorino on the bottom of the pie, add the artichokes, then scatter a few pieces of taleggio over the artichokes. Finish with some chopped parsley.

Roll out the second piece of dough and gently lay it over the filling. Seal the edges and cut out any scraps of dough. Prick the crust with fork, run with a beaten egg yolk and sprinkle with sesame seeds.

Bake the pie for about 30 minutes, until golden. Serve hot or warm.