Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Italian Easter pie with artichokes

Torta Pasqualina ai Carciofi (Italian Easter Pie with Artichokes)

Silvana Nava
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.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 6
Calories 735 kcal

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.

Nutrition

Serving: 100gCalories: 735kcalCarbohydrates: 52gProtein: 26gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.02gCholesterol: 189mgSodium: 733mgPotassium: 631mgFiber: 8gSugar: 2gVitamin A: 515IUVitamin C: 15mgCalcium: 376mgIron: 5mg
Keyword artichoke pasqualina pie, torta pasqualina with artichokes, Traditional Italian Easter pie with artichokes
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!