Torta Pasqualina is a traditional Italian Easter pie from Liguria, loved throughout Italy. The classic version is filled with ricotta and chard (or spinach), but this delicious variation features artichokes, adding a rich and distinctive flavor.
Just like the original, this Artichoke Easter Pie is perfect for Easter Sunday (Pasqua) and Easter Monday (Pasquetta) lunch, but it's so good that many enjoy it year-round, especially during artichoke season, when they are at their freshest and most flavorful.
This savory Italian pie has a crispy, golden puff pastry crust that encases a creamy, flavorful filling made with artichokes, ricotta, and eggs. The slightly bitter taste of artichokes perfectly balances the richness of the cheese and eggs, creating a delicious contrast that will leave you wanting more.
While fresh artichokes bring out the best flavors, you can also use frozen artichokes for convenience, making this recipe easy to prepare all year long.
One of the most fascinating aspects of Torta Pasqualina is its history: originally, it was made with 33 layers of thin dough, symbolizing the years of Jesus’ life. Today, most home cooks simplify the process by using puff pastry, while keeping the traditional flavors intact.
You can serve this Italian artichoke pie warm or at room temperature, making it a great main course for a family meal or a tasty appetizer for special occasions.
Make it for Easter, or if you're just looking for a tasty Italian pie to enjoy anytime, this Artichoke Pasqualina Pie is a must-try for lovers of authentic Italian cuisine.
Ingredients
Prep Time: 30 Min | Cook Time: 45 Min | Servings: 6
Doses are for a round cake pan with a diameter of 20 cm (8 inch)
- 6 artichokes (~300 grams, not including waste)
- 2 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 140 g (5 oz) of ricotta cheese
- 120 g (½ cup) of Parmigiano Reggiano
- 2 sheets of puff pastry. Make your own with our easy recipe for Quick Puff Pastry
- 6 eggs
- A pinch of salt
- Freshly ground black pepper, to taste
- Fresh or dried marjoram, to taste
Instructions
Prepare the Filling
Step 1) - 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.
Step 2) - 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.
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.
Step 3) - 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.
Step 4) - Once the artichokes have cooled, add them to the ricotta mixture and stir well to combine. Your artichoke and ricotta filling is now ready.
Assemble the Pie
Step 5) - 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.
Pour the artichoke and ricotta filling into the crust, spreading it evenly.
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.
Step 6) - Place the second sheet of puff pastry on top, covering the filling. Trim any excess pastry.
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.
Step 7) - Then brush the surface with a little olive oil for a golden, crispy crust.
Bake for 40 minutes, or until the crust is golden brown and crispy.
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.
Serve warm or at room temperature – perfect for Easter brunch, a family lunch, or a special occasion.
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Storage
You can store the artichoke pie in the refrigerator for 2-3 days. Cover it with plastic wrap or place it in an airtight container.
If you have any leftover of Torta Pasqualina, you can freeze it for longer storage. Wrap it in plastic wrap or place it in a plastic bag and put it in the freezer.
To defrost, simply leave it at room temperature for a few hours before heating it in the microwave or conventional oven. Italian Easter pie with artichokes can be frozen for up to a month.
Variations and Tips
Choosing the Right Ricotta
For this artichoke Easter pie, I used cow’s milk ricotta, which has a delicate and creamy texture. However, if you prefer a richer and more intense flavor, you can substitute it with sheep’s milk ricotta or even buffalo milk ricotta. Sheep’s milk ricotta has a slightly tangy and robust taste, while buffalo milk ricotta is incredibly smooth and rich. Each variation will add its own unique character to the filling, so feel free to choose according to your preference.
Enhancing the Cheese Flavor
If you want to make the filling extra creamy and irresistibly melty, consider adding a stretched-curd cheese such as smoked provola, mozzarella, or scamorza. These cheeses not only add flavor but also create a deliciously stringy, gooey texture when the pie is freshly baked. Smoked provola, in particular, adds a subtle smoky note that pairs beautifully with the artichokes and ricotta. If using mozzarella, be sure to drain it well to avoid excess moisture in the filling.
Experimenting with Herbs and Spices
In traditional Ligurian cuisine, marjoram is the most commonly used herb in Torta Pasqualina with artichokes. It brings a delicate, slightly floral aroma that complements the artichokes and ricotta beautifully. However, if you’d like to experiment with different flavors, you can substitute or combine it with other aromatic herbs, such as thyme, basil, or lesser calamint (nepitella)—a wild mint often used in Italian cooking. Additionally, a pinch of nutmeg or some grated lemon zest can enhance the filling with a warm, fragrant depth or a touch of citrusy brightness.
Adding Decorative Touches
To make your Artichoke Pasqualina Pie even more festive and eye-catching, use the leftover puff pastry to create Easter-themed decorations. You can cut out small flowers, bunnies, eggs, or leaves and gently place them on the surface of the pie before baking. For an elegant golden finish, brush the decorations with a little milk or egg wash before putting the pie in the oven. This simple touch will make your pie look even more impressive, perfect for serving at a special Easter lunch or any celebratory meal.
By experimenting with different cheeses, herbs, and decorations, you can personalize this classic Italian Easter pie to match your taste and make it a true centerpiece for your holiday table.
Recipe Card
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 - ½ cup
- 2 sheets puff pastry
- 6 eggs
- 1 pinch salt
- black pepper - to taste
- marjoram - to taste, fresh or dried
Instructions
Prepare the Filling
- 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.
- 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.
- 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.
- 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.
- Once the artichokes have cooled, add them to the ricotta mixture and stir well to combine. Your artichoke and ricotta filling is now ready.
Assemble the Pie
- 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.
- Pour the artichoke and ricotta filling into the crust, spreading it evenly.
- 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.
- Place the second sheet of puff pastry on top, covering the filling. Trim any excess pastry.
- 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.
- Then brush the surface with a little olive oil for a golden, crispy crust.
- Bake for 40 minutes, or until the crust is golden brown and crispy.
- 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.
- Serve warm or at room temperature – perfect for Easter brunch, a family lunch, or a special occasion.
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