The Spring Artichokes Pie is a rustic pie wrapped in a crispy and crumbly Ligurian crazy dough, and filled with ricotta, grated cheese, and eggs, truly delicious.
A timeless classic of Ligurian cuisine enjoyed as a snack or for lunch or dinner.
Here, you can also find it in small taverns or at bakers, but homemade it has an inestimable value as it is prepared with fresh and genuine raw materials.
Indeed, the choice of artichoke is fundamental, as it must not be too mature, but picked one or two days before, so the leaves are tender and the inside is not hairy and hard.
The artichoke is fresh when it feels firm and not soft to the touch.
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 growers and sellers in 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 are 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 the preparation of the Spring Artichokes Pie
- 8 artichokes
- 200 g ricotta
- 100 g grated parmesan
- 3 egg
- 1 crazy dough
- 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 Artichokes Pie
To prepare the delicious Spring Artichokes Pie, we start by cleaning the vegetables, wearing gloves to avoid staining our hands, and removing the tougher outer leaves until reaching the more tender ones. We cut off the tips with a knife and divide them in half. Remove the choke and inner thorns. Shorten the stem and peel it.
Place everything in a bowl full of water and the juice of a squeezed lemon, and let it soak for a few minutes. Then drain and 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 with a lid, stirring occasionally.
Once the cooking time is over, they will be al dente, pour them into a bowl and let them cool. Then add the ricotta, fine salt, grated parmesan, and the eggs. Mix well until a homogeneous mixture is obtained and set aside.
Meanwhile, prepare the crazy dough and roll it out with a rolling pin until a thin sheet is obtained. If it is sticky, sprinkle with a little flour. Divide it into 2 squares or rectangles, adjusting to the size of the baking pan you have available.
Grease a baking pan, I used this exact one, and line it with the base sheet, fill it with the filling, and close by rolling the edges inside.
Prick the surface with a fork, drizzle with a little extra virgin olive oil, and bake at 350°F in a static oven for about 45 minutes until golden brown.
Once cooked, remove from the oven and let it cool. Serve warm so that it retains the crispness of the dough and …
enjoy from Barbara!
Storage and notes
The Spring Artichokes Pie can be stored in a cool and 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 for about 6 minutes.
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