Savory Artichoke and Ricotta Pie

To prepare the artichoke and ricotta savory pie, start by preparing the shortcrust pastry, making sure all the ingredients are cold from the fridge: in the bowl of a stand mixer fitted with the dough hook, pour in the flour 1, turn on the machine and also add the cold butter in pieces 2. Work the mixture at medium speed for a few minutes, then also add the poppy seeds 3.

Continue kneading by pouring the cold light beer in a thin stream 4. Once the dough has absorbed the liquids 5, transfer it to a work surface and compact it with your hands, very quickly 6.

Form a ball, wrap it with plastic wrap 7, and let it rest in the refrigerator for at least 30 minutes. Meanwhile, take care of cleaning the artichokes. To perform this operation best, we recommend following the indications you find in our guide "How to clean artichokes". Cut off the tips 8 and the stems of the artichokes (you can then peel them to remove the tougher part and also use the stems cut into small rounds to dip into the filling); remove the leaves to eliminate the tougher leaves 9.

Then cut them in half 10, remove the central choke and cut each half into strips 11. You will need about 5 oz of cleaned artichokes. Peel the garlic cloves and slice them finely 12;

Heat the olive oil in a pan, add the sliced garlic 13, sauté the garlic over low heat for a few minutes, then add the artichokes 14, increase the heat and let them flavor for a couple of minutes, then deglaze with white wine 15 and let it evaporate, then salt and pepper: stir occasionally, the artichokes should cook for about 5 minutes in total, remaining crunchy.

Turn off the heat, flavor with fresh mint leaves 16, set aside, and let cool 17. Move on to the filling cream: soften the ricotta in a bowl with a spatula 18,

add the egg, grated nutmeg 19, and grated cheese 20; salt to taste 21, and mix to obtain a homogeneous mixture.

In the meantime, retrieve the shortcrust pastry, divide it in half, wrap the half you are not using immediately with plastic wrap, and set it aside; flour the part to be rolled out 22 and roll it out with a rolling pin on a work surface, obtaining a disk 1/3 inch thick 23. Butter and flour a 9-inch diameter pie pan, place the first disk in the mold 34, adhering well to the bottom and sides.

Pour the now-cooled artichokes 25 and distribute the ricotta cream evenly with a spatula 26. Now take the other piece set aside, roll it out like the previous one to a thickness of 1/3 inch to create another disk to close the pie. Place the shortcrust pastry disk over the filling, remove the excess dough 27.

Make sure to seal the edges well with your hands and then make incisions with the tines of a fork as decoration on the edge 28. Prick the surface so it doesn't puff up too much during baking 29. Bake in a preheated static oven at 356°F for 45 minutes. After the baking time, take the artichoke and ricotta savory pie out of the oven, let it cool slightly, and then serve it in slices 30!