Easter Pie with Artichokes (Torta Pasqualina ai Carciofi

Artichoke Torta, or Torta Pasqualina ai Carciofi is a Genoese Easter tradition. It could best be described as a savory pie filled with artichokes, cheese and eggs. Historically, the dough would consist of thirty three, thinly rolled sheets of dough divided between the crust and the top, each of the layers symbolizing one year of Jesus Christ’s life. Historically, the Easter meal would be centered around this dish, but nowadays, it is often eaten as a side dish or cold on the Monday following Easter.

My Nonna always brought a traditional Torta to the Easter table and while I absolutely love the history of food and respect tradition, this recipe is a slight departure from the original. I chose not to layer the dough because I wanted to top it with a decorative crust. I know, I know… please forgive me! If you are looking for an entirely traditional Torta Pasqualina, you can search my recipes. I made a spinach and ricotta torta last year with all the layers.

Anyway, in search of an amazing pie crust, I hit up Sally’s Baking Addiction and as expected, she did not disappoint. I have to say, I cannot imagine there is a better pie crust out there. It’s flaky, tender, buttery and light as air!

Note: If you can get your hands on baby artichokes, they require much less prep because the feathery choke hasn’t fully formed on the inside. If this is an option for you, I would jump at the chance. If not, mature artichokes work just as well, they just require more trimming.

Begin, by making the dough. Add the flour and salt to a large mixing bowl. Then, add the butter and shortening.

Using a pastry cutter, or two forks, cut the butter and shortening into the dough until the largest lumps are pea sized.

Add the ice water, one Tablespoon at a time, stirring the mixture with a rubber spatula. Once the dough comes together, transfer it to a floured work surface. Fold the dough in on itself until the flour is fully incorporated. Form the dough into a ball and divide it in half. Flatten the halves into discs, cover with plastic wrap and refrigerate until you are ready to assemble.

Next, make the filling. In a large bowl, add 1 cup of water and the juice of 1/2 of a lemon. Then, clean the artichokes. Remove the tough outer leaves and the beard of the artichokes, located in the center. A common mistake, and one I’ve made many times, is not trimming enough. The feathery choke has got to go. It will make your pie tough and fibrous, certainly not the goal! The heart and the base of the leaves are both delicious and edible so that’s what your aiming to uncover.

Then, slice them and add them to the bowl with the water and lemon mixture. This will prevent them from turning brown.

Once the artichokes are clean, you are ready to saute. Add the olive oil and butter to the bottom of a saute pan and heat over medium heat. Add the chopped onion and garlic, season with salt, and pepper and cook until the onions turn translucent, about 5-7 minutes. Then, drain the artichokes and add them to the pan. Season with salt and pepper. Add white wine and cook until they are soft and tender, and the liquid has evaporated, about 15 minutes (Feel free to substitute water for the wine, if you prefer). Taste, and adjust seasoning, if necessary. Then, transfer them to a large bowl to cool.

In a large mixing bowl, add the ricotta, Parmigiano-Reggiano, marjoram, salt and pepper and mix well. Taste, and adjust the seasoning if necessary. Then, crack two eggs in a separate bowl, beat until well combined and add the eggs to the cheese mixture. Mix until well combined.

When the artichoke mixture has cooled, fold the artichokes into the cheese mixture and refrigerate until you are ready to assemble the torta.

When you are ready to assemble, preheat the oven to 375°F.

Grease a 9″-10″ springform pan and set aside.

Using a rolling pin, stretch one ball of dough until it is large enough to cover the bottom and stretch up the sides of the springform pan.

Then, spread the filling evenly inside the pan.

Using the back of a spoon, make 5 large holes in the filling for the eggs. Add one cracked egg to each hole and sprinkle the eggs with salt and pepper.

Then, work the dough for the top of the torta, using the same technique you used for the bottom, stretching the dough and then place it on top of the filling. Trim the excess dough and crimp the edges.

Make a hole in the center of the torta so air can escape as it cooks.

Brush the top with egg wash and bake at 375°C for 50-60 minutes.

Let it cool for 15-20 minutes in the springform pan before removing it.

Torta Pasqualina can be eaten warm, but you could also store it in the refrigerator and serve it the next day. I think it tastes even better after it sits a while. Either way, it’s delicious!