Torta di Carciofi Recipe Guide

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Torta di Carciofi 

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Course Appetizer, Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• 9-inch pie dish
• Mixing bowls
• Frying pan
• Whisk
• Knife
• Cutting board

Ingredients

  

• Ingredients
• For the Pastry:
• 2 cups all-purpose flour
• 1/2 cup unsalted butter cold and cubed
• 1/4 teaspoon salt
• 1/4 cup ice water
• For the Filling:
• 4 medium artichokes or 2 cups canned artichoke hearts, drained
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 4 large eggs
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley chopped (for garnish)

Instructions

 

• Instructions
• Step 1: Make the Pastry
• In a mixing bowl, combine the flour and salt.
• Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
• Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Step 2: Prepare the Artichokes
• If using fresh artichokes, trim the stems and remove the tough outer leaves.
• Cut the artichokes in half and remove the fuzzy choke with a spoon.
• Slice the artichokes thinly and place in a bowl with water and lemon juice to prevent browning. If using canned artichokes, simply drain and chop them.
• Step 3: Cook the Filling
• In a frying pan over medium heat, sauté the chopped onion in a bit of olive oil until translucent, about 5 minutes.
• Add the minced garlic and sliced artichokes, cooking for another 5-7 minutes until tender. Season with salt and pepper.
• In a mixing bowl, whisk together the eggs, ricotta cheese, and Parmesan cheese until smooth.
• Stir in the sautéed artichoke mixture, combining well.
• Step 4: Assemble the Torta
• Preheat your oven to 375°F (190°C).
• On a floured surface, roll out the chilled pastry dough to fit your pie dish.
• Place the rolled-out pastry in the pie dish and trim any excess.
• Pour the artichoke filling into the pastry shell, spreading it evenly.
• Bake in the preheated oven for 40-45 minutes or until the top is golden and set.
• Step 5: Cool and Serve
• Once baked, allow the torta to cool for about 10 minutes before slicing.
• Garnish with fresh parsley before serving. Enjoy warm or at room temperature!
• Variations
• Vegetarian: This recipe is naturally vegetarian but can be enhanced by adding sautéed spinach or mushrooms to the filling.
• Gluten-Free: Use a gluten-free flour blend for the pastry.
• Dairy-Free: Substitute ricotta and Parmesan with dairy-free alternatives.

Keyword Carciofi, Torta di Carciofi 

Torta di Carciofi, or Artichoke Pie, is a delightful Italian dish that showcases the earthy flavor of artichokes in a savory tart. This dish is perfect for impressing guests at a dinner party or enjoying a cozy family meal. From my own personal experience, I can tell you that this recipe is not only delicious but also a fantastic way to introduce artichokes to those who may be hesitant. Let me show you how I make this beautiful and satisfying dish.

Notes on What to Expect

When making Torta di Carciofi, expect a deliciously creamy filling surrounded by a flaky crust. The balance of flavors from the artichokes and cheeses creates a dish that is both satisfying and elegant.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Moderate
• Servings: 6-8
• Calories: Approximately 290 per serving
• Cost of Ingredients: $10-15
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed:
  • 9-inch pie dish
  • Mixing bowls
  • Frying pan
  • Whisk
  • Knife
  • Cutting board
  • Check out the must-have equipment and ingredients for making a Savory  #Torta di Carciofi  here.

Ingredients

For the Pastry:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 1/4 cup ice water

For the Filling:

• 4 medium artichokes (or 2 cups canned artichoke hearts, drained)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)
• Check out the must-have equipment and ingredients for making a Savory  #Torta di Carciofi  here.

Instructions

Step 1: Make the Pastry

1. In a mixing bowl, combine the flour and salt.
2. Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Artichokes

1. If using fresh artichokes, trim the stems and remove the tough outer leaves.
2. Cut the artichokes in half and remove the fuzzy choke with a spoon.
3. Slice the artichokes thinly and place in a bowl with water and lemon juice to prevent browning. If using canned artichokes, simply drain and chop them.

Step 3: Cook the Filling

1. In a frying pan over medium heat, sauté the chopped onion in a bit of olive oil until translucent, about 5 minutes.
2. Add the minced garlic and sliced artichokes, cooking for another 5-7 minutes until tender. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, ricotta cheese, and Parmesan cheese until smooth.
4. Stir in the sautéed artichoke mixture, combining well.

Step 4: Assemble the Torta

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the chilled pastry dough to fit your pie dish.
3. Place the rolled-out pastry in the pie dish and trim any excess.
4. Pour the artichoke filling into the pastry shell, spreading it evenly.
5. Bake in the preheated oven for 40-45 minutes or until the top is golden and set.

Step 5: Cool and Serve

1. Once baked, allow the torta to cool for about 10 minutes before slicing.
2. Garnish with fresh parsley before serving. Enjoy warm or at room temperature!

Variations

• Vegetarian: This recipe is naturally vegetarian but can be enhanced by adding sautéed spinach or mushrooms to the filling.
• Gluten-Free: Use a gluten-free flour blend for the pastry.
• Dairy-Free: Substitute ricotta and Parmesan with dairy-free alternatives.

Tips

• If using fresh artichokes, choose ones that feel heavy and have tightly packed leaves.
• For a richer flavor, consider adding a pinch of nutmeg to the filling.

Substitutions for Specific Dietary Needs

• Egg-Free: You can use a vegan egg substitute like flaxseed meal mixed with water or chickpea flour to bind the filling.
• Low-Calorie: Reduce the amount of cheese or use low-fat versions.
• Check out the must-have equipment and ingredients for making a Savory  #Torta di Carciofi  here.

Nutritional Information Per Serving

• Calories: 290
• Protein: 12g
• Carbohydrates: 30g
• Fat: 14g
• Fiber: 2g

I hope this guide has made making Torta di Carciofi seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below! I love to hear feedback from a real person like you, so please leave your honest comment.