The artichoke Easter pie is a tasty appetizer typical of Ligurian cuisine. It is made with a dough of white flour and dry white wine, and the filling is a delicious combination of artichokes, onion, garlic, grated Parmesan cheese, fresh eggs, marjoram, and parsley. A dish rich in flavors and perfect to enjoy during the spring season. Discover the detailed recipe!
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
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
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
Crumble the ricotta, add it to the artichokes with 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
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
Grease the baking pan with oil and place the first sheet
Ladle
Basin
Spatula
Store the artichoke Easter pie in the refrigerator, covered with plastic wrap, for up to 2-3 days.
The artichoke Easter pie is a traditional dish of Ligurian cuisine, perfect to serve as an appetizer or a main course.
Italia, Liguria
| Energy (kcal) | 126.07 |
| Carbohydrates (g) | 14.18 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 3.8 |
| of which Saturates (g) | 1.9 |
| Protein (g) | 7.25 |
| Fiber (g) | 2.81 |
| Sale (g) | 0.1 |
