The artichoke pie is a savory pie with a crunchy crust, a tasty, soft, delicate filling… in short, a real delicacy! Easy to prepare, with few ingredients to use, and great to enjoy with an aperitif, as a snack, or even as dinner.
In winter, which is their season, I prepare it once a week, alternating it with stuffed artichokes, which I recommend you try, they are really excellent.
In this savory artichoke pie, the flavor of this vegetable is the star, in fact, the stem is also used, which is very good. Never throw anything away in the kitchen.
Every bite is a little sensory journey: the golden pastry that crunches under your teeth, the soft and flavorful filling, the herbaceous and fresh aftertaste of the artichokes.
They are very rich in iron and copper, vitamin C, K, and B and numerous other properties. A true source of well-being. Fabulous even raw, seasoned with oil and salt. In short, if you like artichokes, you can really get creative with many recipes.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the dough
- 2 cups flour 1
- 1/2 cup sparkling white wine or water
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- as needed Extra virgin olive oil to brush the pastry
- 8 artichokes
- 2 eggs
- 3/4 cup grated parmesan
- as needed water
- 1 lemon
Tools
- 1 Bowl
- 1 Pan
- 1 Knife
- 1 Rolling Pin
- 1 Surface
- 1 Frying Pan
- 1 Lid
- 1 Fork
Steps for preparing the artichoke pie
To prepare the delicious artichoke pie, start by cleaning the artichokes by removing the toughest leaves and the thorns. Then, remove the top part, open them in half, and finally cut them into fairly thin slices.
Subsequently, place them in a bowl with running water and squeeze a lemon, to maintain the original color.
After leaving them in the water for a few minutes, first, drain them and add them to a pan with a drizzle of oil, and secondly, cook them to 3/4 doneness over low heat. Make sure to cover them with a lid, otherwise, they dry out too much, and if it happens, add a drizzle of water during cooking, as they should be nice and soft, not dry.
In the meantime, knead the dough. So in a container, first add the flour, then the white wine, then the oil, and finally the salt, mixing them with a wooden spoon. Next, pour the dough onto a work surface and start kneading vigorously with your hands until you get a compact dough ball.
Divide it into two parts, one smaller and the other larger, then flour them and roll them out with a rolling pin to form two round sheets. The first will serve as a cover and should be nice and thin, while the second will be the base and should be slightly thicker.
Then, once the artichokes are ready, let them cool for fifteen minutes, then first add the eggs, then the parmesan, then the salt, and finally mix.
At this point, oil a 28 cm round baking pan and insert the base. Then pour in the filling and, to conclude, close with the pastry that will serve as a cover, sealing the edges well.
Finally, use a fork to create small holes, brush the pastry well with extra virgin olive oil, and finish by baking at 350°F for 35-40 minutes.
Notes and tips for the artichoke pie
The artichoke pie keeps for two days at room temperature. It’s better served warm.
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