A soft and tasty savory pie with fresh artichokes, cooked ham, and provola cheese… very simple to make, great to serve as an appetizer or for a brunch or rustic lunch. The dough is quick to prepare, without leavening, then add the artichokes cooked in a pan, the ham, and the cheese cubes… after baking the pie in the oven it will be ready to serve, soft and flavorful, great also for Easter and Easter Monday. Try the soft rustic artichoke pie, and let me know if you liked it!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Seasonality: Winter, Spring, Easter
- Energy 199.39 (Kcal)
- Carbohydrates 18.45 (g) of which sugars 1.04 (g)
- Proteins 8.72 (g)
- Fat 10.62 (g) of which saturated 3.64 (g)of which unsaturated 6.33 (g)
- Fibers 1.11 (g)
- Sodium 198.85 (mg)
Indicative values for a portion of 75 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
- 1 3/4 cups all-purpose flour
- 2 eggs (medium)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 cup ricotta cheese
- 1 tbsp instant yeast for savory preparations
- 1 tbsp Grana Padano cheese, grated (optional)
- 2 artichokes
- 3 oz cooked ham (cubed)
- 2 1/4 oz provola cheese (cubed)
- 1 clove garlic
- extra virgin olive oil
- salt
- pepper
- parsley (or other herbs to taste)
Tools
- Cake pan 7-8 inches
- Bowl
- Skillet
- Parchment paper
- Whisk
Preparation
Clean the artichokes by removing the outer leaves, tips, and internal fuzz if present. As you clean them, immerse them in water and lemon juice. You can also use the stems by peeling them to remove the fibrous part.
Cut the artichokes into wedges and cook them in a skillet with a drizzle of extra virgin olive oil, a bit of hot water, a pinch of salt, and a clove of garlic (1). When they are tender, turn off the heat and let them cool.
Now prepare the dough: beat the eggs in a bowl, adding salt, pepper, and a handful of parsley.
Add the milk, vegetable oil, and ricotta cheese. Mix together with a whisk.
Then add the sifted flour, instant yeast, and Grana Padano cheese (optional). Mix until you get a thick and homogeneous batter (2).
Add to the batter a bit more than half of the ham, provola, and artichokes. Mix and pour everything into the cake pan, lined with parchment paper.
Place the remaining artichokes, ham, and provola on the surface (3).
Put the savory pie in a static oven at 356°F and bake for about 45 minutes. Always check with a toothpick that it is cooked in the center before removing it from the oven.
The soft rustic artichoke pie is ready, let it cool for a few minutes before cutting and serving… enjoy!
Tips and Notes
Out of season, you can use frozen artichoke hearts. You can substitute the ham with speck or bacon cubes, or you can omit the meat for a vegetarian version.
If you have leftovers, you can store the pie in the refrigerator and reheat it in the oven the next day.
You can also bake the rustic pie in a bundt or loaf pan, or you can make savory muffins.
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