Artichoke Ricotta Tart

And here it is a my decidedly rustic artichoke tart. I made this whilst in Italy and even my dad, who is extremely critical of food managed to enjoy it!

This is a typical example of a meat free meal which is just as tasty, filling and satisfying. A filling made with ricotta cheese, eggs and artichokes makes it perfect for a meal. You can enjoy it with a green salad and olives too.

  • Prep Time : 45 minutes
  • Cook Time : 1h 05 min


  • flour – 200 g
  • egg – 1
  • butter – 100 g
  • salt – 1/2 tsp
  • For the filling:
  • ricotta cheese – 600 g
  • eggs – 4
  • parsley – a bunch
  • salt – a pinch
  • fresh artichokes – 5
  • garlic cloves – 2
  • olive oil – to drizzle


Wash, clean and cut the artichokes into quarters, see my tutorial.

Cook the artichoke hearts in hot salty water. Boil for 8-10 minutes. Drain and set aside.

Make the pastry by quickly mixing the flour, egg, salt and softened butter; work with your hands and make a smooth ball. Add a little cold water if the pastry feels too dry.

With a rolling pin flatten the pastry and lay it on a greased round baking tray. Prick it with a fork all around the base and cook it in the oven at 180C for 15 minutes until slightly golden.

Make the filling by whisking the eggs until pale and creamy with a pinch of salt. Chop the parsley finely and the garlic cloves and add them to the egg mixture. Add the ricotta cheese and gently stir it in.

Pour the filling onto the cooked pastry

Lay the artichokes on top. Drizzle with olive oil to avoid the artichokes getting too dry whilst cooking. Cook at 180C for 35-40 minutes

Enjoy warm.


10 thoughts on “Artichoke Ricotta Tart

  1. Dear Alida, You are an amazing and so creative. This sounds like a piece of heaven, outstanding! Love the fact that you just showed how to cut and clean an artichoke and now you are showing how to bake with one. I love the filling, it almost sounds like the filling I would use to make my homemade Manicotti, except there is no grated cheese with this recipe. I also enjoy seeing that you never use a bowl to mix the flour and eggs. You do it the real way, which is how my mother taught me. We call it the “well”, and we use a fork, but then our hands to form the dough. It is a technique that is hard to learn, but once you get it, you will never use a bowl again. What a delicious dish. Thank you for sharing. Have a good Thursday! Dottie 🙂


  2. La torta di carciofi mi piace troppo, l’abbinamento ricotta e carciofi è perfetto! La tua torta ha un aspetto molto invitante, bravissima! Buona domenica, ciao!


  3. It looks beautiful. I love these type of tarts but had a disaster with the last one I made. There was a hole in the pastry and I ended up losing half the filling in the bottom of the oven!


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