Easter pie with artichokes is one of those traditional Ligurian dishes with a fantastic flavour that, once tried, must be repeated: an eternal love.
In reality there are various versions of these pies: with chard, a mix of chard and artichokes, spinach, onions, rice and chard, pumpkin and this one, typical of the Easter period, with artichokes.
It is said that this version has a deeper meaning in that artichokes, being thorny, are a way of remembering the suffering of Jesus Christ, who was made to wear a crown of thorns during the ascent to Calvary.
Also in this case, Ligurians are divided on the merit of the various versions, but I consider this pie to be very easy on the palate and convenient because it can be prepared in advance and kept in the fridge for several days. It is ideal to take outside for the Easter Monday picnic.
Try it once and you will never stop making it! See also:
Ingredients
Pasta matta
Filling
Tools
Pasta matta
Filling
To cook
Steps
Cut the baking paper to match the size of the oven dish or pan.
Prepare the pasta matta
Mix all the ingredients in a bowl to obtain a smooth and flexible dough. Make a loaf shape, wrap in transparent film and leave to rest for half an hour.
In the meantime, prepare the filling
Clean the artichokes, removing the harder bracts and the thorny parts. Cut in half and remove the beard. Cut into very thin slices and put them in water acidified with lemon juice for 10 minutes.
Fry lightly with a thinly sliced spring onion in extra virgin olive oil for about ten minutes. Salt sparingly.
In a bowl, beat 2 eggs, then add the prescinsêua (or ricotta if you are not from Genoa), the grated Parmesan cheese and the marjoram.
Note: the other 4 eggs will be needed later.
Mix well and add the fried artichokes, blending all together. Season with salt.
Preheat the oven to 180° C.
Take the dough and divide it into two with one part slightly bigger than the other. Roll out two thin sheets on the floured pastry board. Put the larger sheet in the baking tin with part overlapping the edge. This will be the base of the pie.
Brush the sheet with oil using the pastry brush and make holes in it with a fork.
Lay the filling on and make 4 dips with your fingers into which to break the 4 eggs.
Place the other sheet on top. Cut off the overlapping edge of the sheet below and close up carefully all along the edge.
Whisk the oil and water together in a bowl and brush the surface of the pie before putting it in the oven for 50 minutes at 180° C (conventional oven).
Take out of the oven and leave to cool before serving in slices. The pie can also be consumed cold.
Frequently Asked Questions (FAQ)
How is it stored?
In the refrigerator for two or three days, and then you pop it in the oven for a few minutes before serving it.
Varied doses for servings