Easter Artichoke Pies (Torte Di Carciofo Per Pasqua)





  • Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry).
  • Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.
  • Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.
  • Cut out eight 6 and 1/2-inch circles.
  • Wrap bottom crusts in plastic and set aside.
  • Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.
  • Wrap top crusts in plastic and set aside.
  • Prepare the Filling:
  • Heat 2 tbsp olive oil in a pan over medium heat.
  • Add onions and cook until slightly golden, about 6?8 minutes.
  • Remove from heat and allow to cool.
  • Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl.
  • Season to taste with salt and pepper.
  • Preheat oven to 375?F.
  • Assemble pies:
  • Place bottom crusts on a lightly oiled and floured baking sheet.
  • Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.
  • Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.
  • To form pies, fold edges of bottom crusts over edges of top crusts.
  • Pinch to seal, and then fold over again to create a slightly thicker edge.
  • Brush tops with a little olive oil.
  • Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.
  • Bake until slightly golden, about 25-30 minutes. Serves 8.
  • That's it!