Steps – Pasqualina Pie with Artichokes

• To prepare Pasqualina pie with artichokes the first thing to make is the  pasta matta.
  In a bowl or in your stand mixer, put the all-purpose flour and make a well in the center.
  Add the oil and salt and begin to mix.

  

• Add the warm water and continue mixing until the ingredients start to come together.
  At this point transfer the dough to a floured work surface and work it with your hands until you obtain a smooth, soft ball.

  

• Wrap it in plastic wrap and let it rest at room temperature.

  

• Let’s clean the artichokes:
  Remove the outer tough leaves, cut off the stem, cut the artichokes into pieces and remove the choke.
  As you clean them, place them in a bowl with water and lemon to prevent them from browning.

  

• Take a frying pan and add extra virgin olive oil and the clove of garlic.
  Let it brown, add the chopped artichokes, salt them, add a little water and let them cook for 15 minutes with a lid.

  

• At the end of cooking, remove the clove of garlic and add some chopped parsley to the cooked artichokes.
  In a bowl put the ricotta, the Parmesan, 3 eggs (keep the other 7 that are needed for the interior) and mix well until you obtain a creamy mixture.

  Add the sautéed artichokes to the ricotta and mix very well.

  

• Take the pasta matta again and divide it into two pieces.
  Roll both out with the rolling pin to obtain two sheets of pastry.

  

• Place the first sheet of pastry in the pan, up to almost the edge.

  

• Add the artichoke and ricotta filling and level the mixture.

  

•  
  Create 7 wells, one of them in the center, in the artichoke filling using the back of a spoon and place a whole egg in each indentation.
   

  

• Gently cover with the pastry sheets without pressing, so the eggs will remain intact and will cook “sunny-side up” inside the pie.
   

  

• Trim the edges: Leave about 3/4–1 1/4 in (2–3 cm) of excess pastry beyond the pan edge.
  ​Fold inward: Roll the pastry on itself from the outside toward the center of the pie, creating a little roll that rests on the rim.
  ​Pinch and twist: Use your thumb and forefinger to pinch the dough about every 1/2 inch, giving a slight diagonal twist.

  

• This creates the classic “braid” or “twist” pattern that seals the filling and the layers.
  ​Seal with tines: If you prefer a simpler but secure closure, press the edge with the tines of a fork.
  ​Brush with olive oil or egg yolk before baking to make the crust crisp and golden.
  

• To make the pastry layers puff up well I use a grandmother’s trick:
  The “straw trick” creates a small air pocket between the pastry layers.
  ​Insert a straw between the pastry edges before sealing them completely and blow air inside to slightly lift the sheets. Once puffed, quickly remove the straw and close the edge: during baking, the trapped air will expand, separating the layers perfectly and making them light and crispy.

  

• Bake the Pasqualina pie with artichokes in a conventional oven, preheated to 356°F (180°C) for about 35 minutes or until golden.

  Remove the Pasqualina pie with artichokes from the oven and let it cool before slicing.