The Easter Pie with Artichokes is a savory dish typical of Ligurian cuisine usually prepared at Easter. It features a filling that, in addition to artichokes, can also be made with Swiss chard or spinach. I prefer this version with artichokes. Other ingredients for the filling include ricotta, prescinseua (a fresh cheese similar to curd), parmesan, and eggs, which are not only in the filling but also broken on top of the pie by creating small wells. I used 4 eggs, but you can add 5. The original recipe calls for 33 sheets of pastry as a tribute to the years of Christ. In my modern version, I used 5 sheets.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 10 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: Winter, Spring, Easter
- Energy 297.53 (Kcal)
- Carbohydrates 31.86 (g) of which sugars 2.52 (g)
- Proteins 14.58 (g)
- Fat 13.92 (g) of which saturated 5.75 (g)of which unsaturated 3.70 (g)
- Fibers 4.95 (g)
- Sodium 410.52 (mg)
Indicative values for a portion of 182 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 artichokes
- 1 lemon
- 2 cups cow's milk ricotta
- 3 1/2 oz fresh cheese (Prescinseua Genovese Curd)
- 1 3/4 oz Parmigiano Reggiano DOP (grated)
- 6 eggs (2 in the filling and 4 in the internal wells)
- A few sprigs marjoram
- 1 shallot
- 1 clove garlic
- A few sprigs parsley
- 1/2 tsp fine salt
- 2 tbsps extra virgin olive oil
- 2 1/3 cups all-purpose flour
- 1 tbsp extra virgin olive oil
- 1 tbsp milk
- 1/2 cup water (lukewarm)
- 1/2 tsp fine salt
- 1 egg yolk
- 2 tbsps milk
Tools
- Kitchen Scale
- Bowl
- Pan 12 inches
- Mezzaluna
- Pastry Board
- Pie Pan 9.5 inches
Steps
Start by kneading a simple dough made with flour, oil, milk, water, and salt. You can knead it with a mixer or by hand, starting in a bowl and then finishing on the pastry board. Make a soft dough, divide it into 4 parts (but with this amount, you could also make 5-6) and let them rest for 1 hour wrapped in plastic wrap.
Clean the artichokes by removing the tougher leaves. Keep 2 1/2 inches of stem and clean it with a peeler. Divide each artichoke into four parts and remove the choke (the central part). During this operation, leave the artichokes soaking in acidulated water with lemon juice to prevent them from browning. Rinse them, give them a quick boil in acidulated water, and then slice them finely. Place them in a pan with oil, garlic, shallot, and chopped parsley. Salt and let them cook for 30 minutes over low heat with a lid (if too dry, add a ladle of boiling water).
Pass the artichokes through a mixer or chop them finely with a mezzaluna. In a bowl, break the 2 eggs, add the parmesan, and beat. Add the ricotta, prescinseua, marjoram, mix, and then add the chopped artichokes. Check the saltiness.
Take the dough, roll it first with a rolling pin, then with the palms of your hands, and make four round sheets. Oil the pan or line with parchment paper and lay the first sheet so that it hangs over the edge. Pour in the filling, make 4 deep wells, break the remaining 4 eggs into them, and salt. If you wish, you can add 5 or 6.
Cover with the second sheet, brush with oil, place the third sheet with the overhanging edge, cover with the fourth, and finally with the fifth. Trim the excess dough leaving about 3/4 inch. Make a cord all around, brush the surface with yolk and milk, make a few holes, and bake in a preheated static oven at 390°F. Cook for 50-60 minutes, checking. It should turn a beautiful golden color. Remove from oven and serve warm.
