Artichoke Torta Pasqualina

The Artichoke Torta Pasqualina is a delicious spring variant of the more traditional Ligurian Torta Pasqualina, usually made with chard or spinach. This rustic pie typically features a crispy pastry crust on the outside and a soft heart of artichokes, ricotta, and eggs. Here’s how you can prepare it.

Ingredients

• 500 g puff pastry or shortcrust pastry
• 400 g artichokes
• 300 g sheep’s milk ricotta (or fresh ricotta if you prefer a milder flavor)
• 100 g grated Parmesan
• 8 eggs (2 for the filling, 6 to leave whole)
• 1 white onion
• Extra virgin olive oil
• Salt and pepper to taste
• 1 bunch chopped parsley (optional)
• Grated nutmeg (optional)

Preparation

1. Start by cleaning the artichokes: remove the tougher outer leaves, trim the tip and stem, and remove the inner choke if present. Cut them into wedges and immerse them in water acidulated with lemon to prevent browning.
2. Thinly slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil. Add the artichokes and cook for about 10 minutes, seasoning with salt and pepper to taste. If desired, add a little chopped parsley. Let cool.
3. In a bowl, mix the ricotta with the Parmesan, nutmeg to taste, salt, and pepper. Incorporate 2 beaten eggs and then add the cooked artichokes.
4. Roll out half of the puff pastry or shortcrust pastry into a previously buttered and floured pan. Make sure the pastry rises slightly up the sides of the pan.
5. Pour the ricotta and artichoke filling over the pastry base and level it evenly.
6. Using the back of a spoon, create 6 wells in the filling and gently crack an egg into each one, taking care to keep the yolk whole.
7. Cover everything with the remaining puff pastry, sealing the edges by pressing with your fingers or the tines of a fork. Prick a few holes on the surface to allow steam to escape during baking.
8. Bake in a preheated oven at 180 °C for about 45 minutes or until the pastry is golden and crispy.
9. Let cool slightly before serving.

Trivia

The Torta Pasqualina originated in Liguria and is tied to Easter traditions. It is said that the original version contained 33 sheets of pastry, symbolizing the years of Christ, but today this practice is rarely followed due to its complexity. The artichoke version highlights the spring flavors of this seasonal vegetable.

Enjoy your meal and happy cooking of your Artichoke Torta Pasqualina!