The Ligurian artichoke pie is a savory artichoke tart with a crispy crust, a flavorful, soft, delicate filling… in short, a real delicacy! Easy to prepare, only a few ingredients needed, and great to enjoy with an aperitif, as a snack or even for dinner.
In winter, which is their season, I make the artichoke pie once a week, alternating it with the stuffed artichokes, which I recommend you try—they are really excellent.
In this artichoke pie recipe, the flavor of this vegetable is the star; the stem is used too, and it is very tasty. Never throw anything away in the kitchen.
Every bite is a little sensory journey: the golden pastry that cracks under your teeth, the soft and tasty filling, the fresh, herbal aftertaste of the artichokes.
They are very rich in iron and copper, in vitamins C, K and B and many other properties. A true source of well-being. Fantastic even raw, dressed with oil and salt. In short, if you like artichokes you can really go wild with many recipes.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the pasta matta
Pasta matta recipe
- 2 cups type 1 wheat flour
- 1/2 cup sparkling white wine or water
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- as needed extra virgin olive oil for brushing the pastry
- 8 artichokes
- 2 eggs
- 3 oz grated Parmesan
- as needed water
- 1 lemon
Tools
- 1 Bowl
- 1 Pan
- 1 Knife
- 1 Rolling pin
- 1 Work surface
- 1 Frying pan
- 1 Lid
- 1 Fork
Steps to prepare the Ligurian artichoke pie
To prepare the delicious Ligurian artichoke pie, start by cleaning the artichokes: remove the toughest leaves and the thorns. Then trim the top, cut them in half and finally slice them fairly thinly.
Next, place them in a bowl with running water and squeeze in a lemon to keep them from discoloring.
After leaving them in the water for a few minutes, first drain them and add them to a pan with a drizzle of oil. Then cook them over low heat until they are about three-quarters done. Be sure to use a lid, otherwise they will dry out; if they dry a bit during cooking, add a splash of water, since they should remain nice and soft, not dry.
Meanwhile, make the pasta matta. In a container put the flour first, then the white wine, then the oil and finally the salt, and mix with a wooden spoon. Then pour the dough onto a work surface and knead vigorously with your hands until you obtain a compact ball.
Divide it into two parts, one smaller and one larger; lightly flour them and roll them out with a rolling pin to form two round sheets. The first will be used as the lid and should be very thin, while the second will be the base and should be slightly thicker.
Then, once the artichokes are ready, let them cool for about fifteen minutes and then add the eggs first, then the Parmesan, then the salt and finally mix everything together.
At this point, oil an 11-inch round baking pan and place the base sheet. Pour in the filling and finally close with the top sheet, sealing the edges well.
Lastly, prick a few small holes with a fork, brush the pastry well with extra virgin olive oil and bake at 356°F for 35-40 minutes.
Notes and tips for the Ligurian artichoke pie
The artichoke pie keeps for two days at room temperature. Better served warm.
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