Easter cake with artichokes: the Genoese recipe

Let’s see together how to prepare the Torta Pasqualina with artichokes with the perfect recipe, even in the integral variant.

The Pasqualina cake with artichokes is a typical product of Liguria. The preparation is similar to the classic recipe made with spinach and chard, with a filling of eggs and ricotta with an intense scent of marjoram. As the name suggests, it is customary to make the Genoese artichoke cake on the occasion of the Easterit is no coincidence therefore that it is a vegetarian savory pie.

There are different currents of thought regarding the external casing of the Pasqualina cake with artichokes and ricotta. Some people use the Crazy pastawho the pasta brisee while still others prefer the puff pastry (even ready-made to save time). We have chosen mad pasta, simple to prepare and easy to roll out. Ready to get to work?

How to prepare the artichoke Easter cake recipe

1. Combine the flour in a bowl and make a hole in the centre. Then add the oil and salt and start mixing with a spoon, slowly adding the water at room temperature. Once it is compacted, finish it working on the pastry board, until you get a smooth and homogeneous dough.
2. Clean the artichokes removing the outermost layer of the leaves, the tips and the stem. Wash them under running water then cut them into rather thin slices.
3. Finely chop the onion and brown it in a pan with the oil, then add the artichokes, a pinch of salt and a few tablespoons of water. Bring them to cooking for 20 minutes.
4. Now all that remains is to prepare the filling. Mix the ricotta with two eggs, the Parmesan and the marjoram. Add the artichokes and keep aside.
5. Divide the brick of mad dough into two parts and roll out the first one until it reaches a thickness of a couple of millimeters. Transfer it to one 24-26 cm tray in diameter.
6. Pour in the filling, level it then make four holes using the back of a spoon. Break the eggs into the center of each.
7. Roll out the remaining pastry, cover and seal the edges well.
8. Cook the Genoese Pasqualina cake with artichokes a 180°C for 40 minutes then let it cool before serving.

You can also make the whole Easter cake with artichokes by replacing half of the flour required by the recipe with wholemeal flour. The result will be a rustic with a perfect flavor. Also, if you liked this recipe, try our Easter appetizers.

storage

The Pasqualina cake with artichokes can be kept out of the fridge for a day, while in the fridge it keeps well for 2-3 days. However, we advise you to consume it at room temperature.

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