Torta Pasqualina ai Carciofi (Italian Easter Pie with Artichokes)

Ingredients

• 6 artichokes (- ~300 grams, not including waste)
• 2 cloves garlic
• 2 tablespoons olive oil (- extra virgin)
• 140 g ricotta cheese (- 5 oz)
• 120 g Parmigiano Reggiano (- 1/2 cup)
• 2 sheets puff pastry
• 6 eggs
• 1 pinch salt
• black pepper (- to taste)
• marjoram (- to taste, fresh or dried)

Instructions

1. 1

   --- Prepare the Filling ---

2. 2

   clean and cut: Start by cleaning the artichokes: remove the tough outer leaves, cut off the tips, then slice each artichoke heart in half and remove the fuzzy choke. Cut them into thin slices.

3. 3

   sauté: Heat 2 tablespoons of EVO oil in a non-stick frying pan over medium heat. Add 2 whole peeled garlic cloves and let them release their aroma. Then, add the sliced artichokes.

4. 4

   add and cook: Season with salt and pepper to taste, then pour in ½ cup of water. Let the artichokes cook for about 10 minutes, or until they are tender. Remove from heat and let them cool.

5. 5

   mix: In a large bowl, place the well-drained ricotta, then add the grated Parmigiano Reggiano, 2 eggs, and a pinch of marjoram. Mix well until smooth.

6. 6

   add and combine: Once the artichokes have cooled, add them to the ricotta mixture and stir well to combine. Your artichoke and ricotta filling is now ready.

7. 7

   --- Assemble the Pie ---

8. 8

   line and place: Preheat the oven to 180°C (350°F). Line a 20 cm (8-inch) round cake pan with parchment paper. Place one sheet of puff pastry in the pan, gently pressing it against the edges.

9. 9

   Pour the artichoke and ricotta filling into the crust, spreading it evenly.

10. 10

    add: Using a spoon, make four small indentations in the filling. Carefully crack one whole egg into each indentation. These eggs will cook and set while baking, creating a beautiful effect when sliced.

11. 11

    cover: Place the second sheet of puff pastry on top, covering the filling. Trim any excess pastry.

12. 12

    seal and prick: Seal the edges by folding the bottom layer of puff pastry over the top one and pressing to secure. Prick the top of the pastry with a fork to allow steam to escape.

13. 13

    brush: Then brush the surface with a little olive oil for a golden, crispy crust.

14. 14

    Bake for 40 minutes, or until the crust is golden brown and crispy.

15. 15

    let it rest: Remove the artichoke Easter pie from the oven and carefully take it out of the pan. Let it rest for a few minutes before slicing, so the filling can set.

16. 16

    Serve warm or at room temperature – perfect for Easter brunch, a family lunch, or a special occasion.