Artichoke Pasqualina Tart

Make a fountain with the flour, add 2 tablespoons of oil, a bit of salt, the glass of white wine and knead, adding warm water if necessary until obtaining a consistent dough.

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

Clean the artichokes of the tougher leaves and thorns (be careful not to forget the smaller ones in the center), divide each into 8 wedges and fry them with the chopped onion until golden brown.

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

Roll out the pieces of dough to obtain thin sheets wide enough to line a baking dish; don't be afraid to make them too thin because half of the charm of the tart lies in the delicate pastry.

Grease the baking dish with oil and place the first layer of pastry.