The Spring Artichoke Pie is a rustic pie wrapped in a crispy and crumbly Ligurian dough, with a filling of ricotta, grated cheese, and eggs, truly delicious.
A timeless classic of Ligurian cuisine that is enjoyed at snack time, lunch, or dinner.
Around here, you can also find it in small taverns or from bakers, but homemade it has inestimable value because it is made with fresh and genuine ingredients.
Indeed, choosing the right artichoke is crucial, as it should not be too mature, but picked within one or two days, ensuring that the leaves are tender and the inside is not fuzzy and hard.
The artichoke is fresh when it feels firm and not soft to the touch.
I always recommend buying vegetables and fruits at local farmers’ markets and not wholesale.
Finding genuine raw materials is not easy, but it is possible. Relying on competent and trustworthy growers and sellers from your area is essential.
For those like me who live in the countryside, it’s really simple, with a garden available you always know what you’re eating, but I know not everyone is so lucky.
If you like the recipe, I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Spring Artichoke Pie
- 8 artichokes
- 1 cup g ricotta
- 1 cup g grated Parmesan
- 3 egg
- 1 pastry dough
- to taste salt
- to taste extra virgin olive oil
- 1/2 onion
- 1 lemon
- to taste water
Tools
- 1 Skillet
- 1 Bowl
- 1 Baking Pan
- 1 Knife
- 1 Chopper
Steps to Prepare Spring Artichoke Pie
To prepare the delicious Spring Artichoke Pie, start by cleaning the vegetables. Wear gloves to avoid blackening your hands, and remove the tougher outer leaves until you reach the more tender ones. Cut off the tips with a knife and divide 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 a squeezed lemon, and let soak for a few minutes. Then drain and cut into pieces or slices, and chop the onion with a chopper.
Grease a nonstick skillet, and sauté the onion before adding the drained artichokes, and cook for 10 minutes, covered, stirring occasionally.
Once the cooking time is over, they will be al dente. Pour them into a bowl and let cool. Then add the ricotta, fine salt, grated Parmesan, and eggs. Mix well until smooth and set aside.
In the meantime, prepare the pastry dough and roll it out with a rolling pin to get a thin sheet. If it is sticky, dust with a little flour. Divide it into 2 squares or rectangles, according to the size of the baking pan you have available.
So grease a baking pan, I used this one, and line it with the base sheet, fill with the filling and close by rolling the edges inside.
Prick the surface with the tines of a fork, drizzle with a little extra virgin olive oil, and bake at 356°F in a static oven for about 45 minutes until golden.
After baking, remove from the oven and let cool. Serve warm so that it retains the crispiness of the crust and…
enjoy your meal from Barbara!
Storage and Notes
The Spring Artichoke Pie can be stored in a cool, dry place. It’s also great served at room temperature, or for those who prefer it warm, it can be reheated in a static oven at 320°F for about 6 minutes.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE it on your social networks, and I WAIT for YOU on
INSTAGRAM and
To always stay updated on my new recipes, you have the possibility to activate push notifications from my blog.
