Artichoke Pie

Artichoke pie is the savory pie for special occasions, especially in summer! Artichoke, creamy ricotta, nutty Fontina cheese, thyme, and chives are all baked together in a delicious flaky crust. Every bite melts in your mouth! Ready in just 5 steps.

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Artichoke Pie

If you’re into Italian recipes, you’ll notice that this savory pie with artichokes is heavily inspired by “Torta Pasqualina”, an Easter savory pie with ricotta, spinach and whole boiled eggs.

In this case, you don’t have the spinach and eggs (not a fan of that combo), but you have all the deliciousness of a creamy ricotta-based pie with extra cheese (Fontina, yum!). I hope you love it, this is my Mom’s artichoke pie hehe!

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Why this recipe works:

• Three cheeses. This pie is ricotta-based which means ricotta is the main ingredient. I use two types of ricotta: cow milk and sheep milk for a tangier bolder flavor. And then you have all the nuttiness of Fontina cheese!
• Stuffed with artichokes. Earthy and sweet, artichokes are the star of this pie filling!
• Season with thyme and chives. You can also add some heat with cayenne pepper!
• Buttery crust that melts in your mouth: use Homemade Pie Crust or puff-pastry!
• Easy to make. This pie comes together in just 5 steps.

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Artichoke Pie Ingredients

Pie crust. You can make this pie with store-bought puff-pastry or classic pie dough (the same you’d use for regular sweet pies). Here’s my recipe for Homemade Pie Crust, it makes 2 so you can cut the recipe in half or freeze the other crust for another 1 crust future pie (like Sweet Potato Pie).

Artichokes. You can use fresh artichokes (I’ll provide instructions for cleaning in the recipe card down below) or canned artichoke hearts in water.

Olive oil for sautéing the artichokes.

Thyme.

Chives.

Salt and pepper.

Egg for structure.

Cow milk ricotta as a base for the light and creamy texture and flavor.

Sheep milk ricotta for some tang and extra flavor! You can use cream cheese instead of sheep milk ricotta, if you can’t get your hands on it.

Fontina cheese for some nuttiness and a cheese pull! I recommend buying a wedge and shredding it for best flavor.

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How to make Artichoke Pie

STEP ONE: Prepare the pie crust. Place the puff pastry or homemade pie dough into an 8-inch (20 cm) pie dish and remove any excess dough, then crimp the edges. Place the baking dish in the refrigerator. Preheat the oven to 350F (180C).

STEP TWO: Saute the artichokes. If using fresh artichokes, see the notes down below on how to clean fresh artichokes. In a medium pan over medium heat, add the olive oil.

Once hot, add the artichokes, season with thyme, chives, salt, and pepper and saute until softened (3-4 minutes). Turn off the heat and transfer to a shallow bowl to help them cool down.

STEP THREE: Make the filling. In a large bowl, beat the egg, then add in the cow milk ricotta, sheep milk ricotta or cream cheese, fontina cheese, salt and pepper. Mix until well combined. Add the sautéed artichokes and mix until combined.

STEP FOUR: Bake. Transfer the pie into your prepared and chilled pie crust. Bake for 30-35 minutes or until the crust and top are golden.

STEP FIVE: Serve. Allow to cool down to room temperature before serving. When warm, this pie doesn’t slice as well because it needs time to set at room temperature.

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How to clean fresh artichokes

If you plan on using fresh artichokes (YES!! better flavor), this is how to clean them and get the soft tender part you want also known as the heart. The outer leaves and fur aren’t really supposed to be eaten.

STEP ONE: Prepare a big bowl with water with a slices of lemon in it for the artichokes (you’ll add the artichokes to the water in a second). The lemon water keeps them from browning.

STEP TWO: Pull off the outer leaves until you get to the thin pale yellowish leaves in the center. You may cut off all or part of the stem as well. I like to keep a small part of the stem but I do shave off all the sides to keep just the center which is soft and tender.

STEP THREE: Cut each artichoke in half and remove the fur inside. The fresher the artichoke, the less fur it’ll have. Immediately dunk the clean artichoke heart in the lemon water and leave it there as you clean the remaining ones. Drain when ready to cook.

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Can I make this ahead of time?

Yes! To make this pie ahead of time, follow the recipe through step 2, then store the sautéed artichokes in an air-tight container in the refrigerator overnight.

The next day, remove the artichokes from the refrigerator and follow step 3.

If you plan on using pie dough instead of puff pastry, I recommend you make that 1 day ahead of time as well and then chill it in the refrigerator overnight, all instructions for this are in my Homemade Pie Crust recipe post!

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How do I store artichoke pie?

Artichoke pie stores beautifully and can also be enjoyed slightly chilled on a particularly hot summer day (though the best flavor happens at room temp)!

Store in an air-tight container in the refrigerator for up to 3-4 days.

If you like it slightly warm, you can reheat it in the oven at 350F (180C) for 5-10 minutes or until warm. When warm, it may not slice as neatly so keep that in mind.

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HAPPY BAKING!! I hope you'll love this Savory Artichoke Pie with Ricotta as much as I do!

PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘

More delicious appetizers you’ll enjoy:

• Cheesy Prosciutto Puff-Pastry Twists
• Italian Cheese Bread
• Baked Brie with Caramelized Onions
• Baked Feta Dip with Tomatoes