The Artichoke Pie is the Ligurian artichoke pie (articiocche = artichokes in Ligurian dialect).
A savory pie of crazy dough with a filling based on artichokes, grated cheese, eggs and prescinsêua (or ricotta), also known as the Ligurian “curd”.
Not a variant of the Easter pie – which is made with 33 layers of dough and a whole egg inside – but rather one of the many savory pies of Ligurian tradition, usually linked to poor cuisine, made with a simple and light dough of flour, oil, water, and salt.
The recipe is the third (with Abruzzo Pizzicotti and Cá tài chanh) made in collaboration with the blog The Spadanos and fellow blogger Martina Spadano in the context of the Menu Festival 2025.
With Martina, we made the artichoke pie live on TikTok (video below), dedicating it to the song “Balorda nostalgia” by Olly, Ligurian, like me.
On the blog, you can find another recipe for a famous Ligurian savory pie:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 1/2 cups flour
- 1 tbsp extra virgin olive oil
- 2/3 cup warm water
- to taste salt
- 6 artichokes (about 1 lb once cleaned)
- 1 clove garlic
- 1 onion
- to taste extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 9 oz prescinsêua (or ricotta)
- 2 eggs
- to taste marjoram
- to taste salt
Tools
- 1 Baking Pan 10 inch
Steps
For the crazy dough: mix the ingredients and create a dough ball, from which to derive 2 thin layers (some recipes suggest 3 layers) rolled out with a rolling pin.
For the filling: clean the artichokes, slice them thinly.
In a pan, sauté the garlic and onion, add the artichokes and cook for about 10 minutes.
(Note: Some recipes include the filling with raw artichokes).
Mix the artichokes with the other ingredients. Adjust the salt.
Line a 10-inch baking pan with parchment paper and distribute the first layer of crazy dough. Fill and cover with the other layer.
Poke holes in the surface and bake in a static oven at 375°F for 40 minutes.
Martina, who lives in Brussels, made a version with frozen artichokes and ricotta.
You can find the recipe on her blog.
FAQ (Questions and Answers)
What is Prescinsêua?
A name difficult to pronounce for a Genoese, impossible for an “outsider,” meaning someone who comes from outside.
This cheese has ancient origins.
It is obtained from curdled milk, from which comes the Genoese name “presû” It is the secret ingredient of many traditional recipes: it is found in savory pies, fillings, and traditional dishes.
It is also known as the Ligurian “curd.”
It is produced by several companies in the sector, the most famous being Virtus on Via Gobetti in Genoa, which, in 2022, celebrated 70 years of activity.
The consistency of this product is unique, being halfway between yogurt and ricotta, creamy and soft.
The taste is characteristic, slightly acidic, due to the milk acidification process.
The first historical testimonies of the Prescinsêua date back to the period between the 1300s and 1400s.
In 1413, a law of the Republic of Genoa established that it was the only gift that the Genoese could offer to the Doge, probably for its health qualities.
A doctor of the time, Oderico, recommended its consumption, considering it “light” and “easily digestible.”
For centuries, Prescinsêua was the traditional filling of the Focaccia di Recco, before being replaced by stracchino.
The name derives from the Genoese term “presû,” which means rennet or curd.
Rennet is the agent that causes the milk to coagulate, a fundamental step in the production of this fresh cheese.
Prescinsêua is obtained through the acidification of milk: this link with the production process explains the origin of its name.
It is a fundamental ingredient in Ligurian cuisine.
Here are some examples of typical dishes in which it is used:
– Turta de gee or di cióle (chard or onion pie)
– Easter pie.
– Barbagiuai: these are fried pumpkin ravioli, where prescinsêua is a component of the filling if Bruzzo cannot be found or if its strong flavor is not preferred.
– Rice Pie
– Stuffed vegetables: the typical Ligurian vegetables are called “scarpette.”
Due to its fresh nature, it must be consumed within a few days and should be stored in the refrigerator.
Despite its historical and culinary importance, its spread has remained mostly limited to the boundaries of Liguria.
It should be noted that it is not just a culinary ingredient, but an important element of Ligurian history and culture, with deep roots in the past and a significant role in gastronomy.
If you love Ligurian cuisine, you must absolutely try it “in purity” by the spoonfuls and then maybe seasoned with salt & pepper and a drizzle of extra virgin olive oil from Ligurian Taggiasca olives.
Text from GENTI&sapori
