The Genoese Artichoke Pie is one of the many savory pies belonging to the tradition of Ligurian cuisine. The process is very similar to the famous Easter Pie, but this pie does not have whole visible eggs. The dough that wraps the filling is not the usual puff pastry but a quick and elastic dough made with flour, water, oil, and milk, rolled very thin. On the blog, you can find a Collection of Savory Pies, all delicious.
Other regional recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Electric Oven, Stove
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/4 cups Manitoba Flour
- 1/4 cup Water
- 2 tsp Milk
- 2 tsp Extra Virgin Olive Oil
- 1 tsp Fine Salt
- 7 Artichokes
- 1 1/4 cups Ricotta
- 1 cup Parmigiano Reggiano DOP (grated)
- 2 Eggs (medium)
- 1 tsp Fine Salt
- to taste Pepper
- 1/2 Onion
- A few sprigs Parsley
- 3 tbsp Extra Virgin Olive Oil
- 1/2 cup Dry White Wine
- 3/4 cup Water (boiling)
- 4 sprigs Marjoram
Tools
The recipe contains IconA affiliate links
- Food Scale
- Frying Pan
- Cutting Board
- Bowl
- Baking Pan rectangular 7.5 x 10 inches
Steps
Knead flour, oil, milk, water, and salt. You can do this by hand on a pastry board or with a mixer. Form a soft dough ball and let it rest for 30 minutes wrapped in plastic wrap.
Clean the artichokes by removing the toughest leaves and cutting them in half below the tips. Keep 2.5 inches of stem and clean off the hard skin. Divide each artichoke into four parts and remove the choke (the central fuzz). While cleaning, keep the artichokes in water with lemon juice to prevent browning. Take the wedges and slice them thinly.
Rinse the artichokes and place them in a pan with 1 tbsp of oil and 1 garlic clove (to be removed at the end). Stir, wet with white wine, salt, and pour in the boiling water. Let cook over low heat with a lid for 20 minutes. Turn off and as soon as possible, chop the artichokes with a mezzaluna. You can also use a food processor, but they become too homogenized; better to keep them chunkier. Return them to the pan with the remaining oil, chopped onion, and parsley. Let them simmer and turn off.
Preheat the oven to 392 degrees Fahrenheit in static mode. Place ricotta in a bowl, add eggs, grated Parmigiano, and chopped marjoram. Add the chopped artichokes, adjust salt, and mix. Roll the dough very thin, grease the bottom of the baking pan, and lay the dough. Pour all the mixture leveling it well.
Cover with the dough, form a rim all around, and make some small holes on the surface. Grease with greasy hands and bake at 392 degrees. Cook in the middle rack for about 40 minutes, checking. Serve the Genoese Artichoke Pie warm.
Storage
The Genoese Artichoke Pie can be stored in the fridge well covered with plastic wrap for 3-4 days.
