The spring artichoke pie is a rustic pie wrapped in a crispy and crumbly Ligurian ‘pasta matta’ dough, filled with ricotta, grated cheese, and eggs, truly delicious.
An evergreen savory pie with artichokes from Ligurian cuisine, enjoyed both as a snack and for lunch or dinner.
The artichoke and ricotta savory pie is also found in Ligurian taverns or bakeries, but homemade has an invaluable value as it is made with fresh and genuine ingredients.
In fact, the choice of artichoke is fundamental, as it must not be too advanced, but picked within one or two days, so the leaves are tender and the inside is not hairy and hard.
The artichoke is fresh when it feels firm to the touch and not soft.
I always recommend buying vegetables and fruits at zero-mile markets and not wholesale.
Finding genuine raw materials is not easy, but it can be done. Relying on competent and trustworthy local growers and sellers is essential.
For those like me who live in the countryside, it’s really simple, with a vegetable garden available you always know what you’re eating, but I know not everyone has this luck.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for preparing the spring artichoke pie
Artichoke pie recipe
- 8 artichokes
- 1 cup ricotta
- 1 cup grated Parmesan
- 3 egg
- 1 pasta matta
- to taste salt
- to taste extra virgin olive oil
- 1/2 onion
- 1 lemon
- to taste water
Tools
- 1 Pan
- 1 Bowl
- 1 Baking Pan
- 1 Knife
- 1 Chopper
Steps for preparing the spring artichoke pie
To prepare the delicious spring artichoke pie, we start by cleaning the vegetables, using gloves to avoid staining our hands, and removing the tougher outer leaves until reaching the more tender ones. Cut off the tips with a knife and divide them in half. Remove the choke and inner spines. Shorten the stem and peel it.
Put everything in a bowl full of water and the juice of a squeezed lemon, and let soak for a few minutes. Then drain, cut into pieces or slices, and chop the onion with a chopper.
Grease a non-stick pan, and sauté the onion, then add the drained artichokes, and cook for 10 minutes, covered, stirring occasionally.
After the cooking time, they should be al dente, transfer them to a bowl and let them cool. Then add the ricotta, salt, grated Parmesan, and eggs. Mix well until obtaining a homogeneous mixture and set aside.
In the meantime, prepare the pasta matta and roll it out with a rolling pin until you get a thin sheet; if it is sticky, sprinkle with a little flour. Divide it into 2 squares or rectangles, adjust to the size of the baking pan you have available.
Then 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.
Poke the surface with a fork, drizzle with a little extra virgin olive oil and bake at 356°F (180°C), in a static oven, for about 45 minutes until golden.
Once baked, remove and let cool. Serve warm so that the crust retains its crunchiness and…
enjoy from Barbara!
Storage and notes
The spring artichoke pie keeps in a cool, dry place. It’s also excellent served at room temperature, otherwise, for those who prefer it warm, it can be reheated in a static oven at 320°F (160°C) for about 6 minutes.
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