Artichoke Pie (Torta salata ai carciofi)

INGREDIENTS: (6 servings)
Phyllo dough, roll-out style
Artichokes, 600 grams or 21 ounces
Eggs, 4 large brown
Pancetta bacon or normal bacon, 12 slices
Grated Parmesan, 60 grams or 2 ounces
Heavy whipping cream 200 ml or 6.5 fluid ounces
Parsley, small handful
Extra virgin olive oil
Garlic clove, 1
Ground Black Pepper for seasoning

Start by preparing a sauté for the artichokes by adding a couple of tablespoons of olive oil and a clove of garlic to a pan on the stove. Crack the garlic clove open with the side of the knife.
Next cut up the artichokes into small pieces, these come from a frozen package and have been boiled for about 5 minutes already.
If you want, you can use fresh artichokes as well but the process of cleaning and preparing them will take longer.
After that chop up the parsley in to fine pieces. Then add the artichokes to the pan and stir them around briefly making sure they all get covered by the olive oil and let them simmer on a low heat.
Before preparing the dough preheat the oven to 175 degrees Fahrenheit. Now remove the Phyllo dough sheet and use a roller to expand it so you have some dough to partially fold over the edges of the pie before baking it.
While preparing the pie dough check and stir the artichokes briefly.
Now begin to prepare the pie by putting the pie dough over a round baking dish, then start layering the pancetta bacon into the bottom.
If you can't find Pancetta bacon normal non-smoked bacon works as well. After that check the artichoke sauté to see if they have absorbed the olive oil. They have so turn off the burner then add in the parsley and stir them around, then little ground black pepper.
For the main filling mix the four eggs together with an electric mixer, then add-in the heavy whipping cream, mixing that in as well. When the cream and eggs are mixed together put in the parmesan cheese and mix that in by hand. To finish this part add in a little ground black pepper.
Next remove the clove of garlic from the artichokes and add them to the pie on top of the pancetta bacon, making sure they're evenly spaced out.
To finish preparing the pie add in the egg based mix and fold over the edges of the dough towards the center.
There will be a good size part of the center not covered by the dough.
When that's done it's ready to be baked at 175 Fahrenheit for 25 minutes or until it's golden brown.
Let it cool a little and serve.