Torta Pasqualina ai Carciofi (Italian Easter Pie with Artichokes)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian Easter pie with puff pastry filled with sautéed artichokes, ricotta, Parmesan, and eggs. Rich, savory, and herbaceous. Elegant enough for holiday celebrations but enjoyed year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 artichokes (- ~300 grams, not including waste)
- 2 cloves garlic
- 2 tablespoons olive oil (- extra virgin)
- 140 g ricotta cheese (- 5 oz)
- 120 g Parmigiano Reggiano (- ½ cup)
- 2 sheets puff pastry
- 6 eggs
- 1 pinch salt
- black pepper (- to taste)
- marjoram (- to taste, fresh or dried)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 501mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 330mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.