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. Slice the artichokes and add them to the lemon and water mixture.
Once all of 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. 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.
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
