Artichoke Easter Pie

Preparation

1. STEP 1 OF 6

   Make a well with the flour, pour in 2 tablespoons of oil, a pinch of salt, the glass of white wine, and knead, adding a little lukewarm water if necessary, until you get a firm dough

2. STEP 2 OF 6

   Work it for about 10 minutes, then divide it into a dozen or more equal rolls, flour them, and let them rest for about 2 hours under a slightly damp cloth in a warm corner of the kitchen

3. STEP 3 OF 6

   Clean the artichokes of the toughest leaves and thorns (be careful not to forget the smaller ones in the center), cut each into 8 wedges, and sauté them with the chopped onion until golden

4. STEP 4 OF 6

   Crumble the ricotta, add it to the artichokes, 5 whole eggs and one white (keep the yolk in a cup to brush the pie before baking), salt and pepper, marjoram, chopped garlic and parsley, and half of the Parmesan, and mix well with a wooden spoon

5. STEP 5 OF 6

   Roll out the dough rolls with a rolling pin to obtain thin sheets wide enough to line a baking pan; don't be afraid to make them too thin because half of the pie's charm lies in the delicate pastry

6. STEP 6 OF 6

   Grease the baking pan with oil and place the first sheet

Suggestions

• Ladle

• Basin

• Spatula

General Information

Analysis

Macronutrients (100 gr)