The ricotta and artichoke pie is a rustic artichoke and ricotta tart wrapped in a crisp, flaky Ligurian “pasta matta” pastry — truly irresistible.
A timeless savory artichoke pie from Ligurian cuisine that’s perfect for an afternoon snack or for lunch or dinner.
You can find this artichoke and ricotta pie in Liguria even at small taverns or bakeries, but homemade has inestimable value when prepared with fresh, genuine ingredients.
Choosing the right artichoke is essential: it must not be overly mature; pick one that’s been harvested within a day or two so the leaves are tender and the interior is not fuzzy or tough.
For HOW to choose fresh, tender artichokes you can read all the tips HERE
I also always recommend buying fruit and vegetables at local Km 0 markets rather than in bulk distribution.
Finding genuinely grown raw ingredients is not always easy, but it is possible. Relying on competent, trusted local growers and vendors is essential.
The artichoke pie recipe always wins people over thanks to its balanced flavors and soft, comforting texture. An easy savory pie to prepare, perfect for serving a genuine, aromatic, and flavorful dish.
For those like me who live in the countryside, it’s really simple — with a garden you always know what you’re eating — but I know not everyone has that luck.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for preparing the ricotta and artichoke pie
Artichoke pie recipe
- 8 artichokes
- 3/4 cup ricotta
- 1 cup grated Parmesan
- 3 eggs
- 1 pasta matta
- to taste salt
- to taste extra virgin olive oil
- 1/2 onion
- 1 lemon
- as needed water
Tools
- 1 Frying pan
- 1 Bowl
- 1 Baking pan
- 1 Knife
- 1 Food chopper
Steps to prepare the ricotta and artichoke pie
To prepare the delicious ricotta and artichoke pie, start by cleaning the vegetables. Wear gloves to avoid darkening your hands. Remove the outer tougher leaves until you reach the tender ones. Trim the tips with a knife and cut each artichoke in half. Remove the choke and inner spines. Shorten the stem and peel it.
Place everything in a bowl filled with water and the juice of one squeezed lemon, and let them soak for a few minutes. Then drain and cut into pieces or slices, and finely chop the onion with a food chopper.
Heat a nonstick frying pan and sauté the onion, then add the drained artichokes and cook for 10 minutes covered, turning them occasionally.
When the cooking time is up and the artichokes are al dente, transfer them to a bowl and let them cool. Then add the ricotta, fine salt, grated Parmesan, and the eggs. Mix well until you have a homogeneous mixture and set aside.
Meanwhile prepare the pasta matta and roll it out with a rolling pin until you obtain a thin sheet; if it’s sticky, dust with a bit of flour. Divide it into 2 squares or rectangles, adjusting to the size of the baking pan you have available.
Then grease a baking pan (I used this one), line it with the bottom sheet, fill with the filling and close by rolling the edges inward.
Prick the surface with the tines of a fork, brush with a drizzle of extra virgin olive oil and bake at 356°F (conventional oven) for about 45 minutes until golden brown.
When the baking is finished, remove from the oven and let cool. Serve warm so the pastry keeps its crispness and …
enjoy your meal from Barbara!
Storage of ricotta and artichoke pie
The ricotta and artichoke pie keeps well and is perfect to prepare in advance. After baking, let it cool completely and store it in the refrigerator covered with plastic wrap or in an airtight container: this way it will stay soft and tasty for about 2-3 days. Before serving you can enjoy it cold or reheat it for a few minutes in the oven so it becomes crisp again as if just made. If you want to keep it longer, you can also freeze it already sliced: simply thaw it in the refrigerator and warm it slightly before serving.
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