Torta Salata con Ricotta e’ Carciofi (Ricotta and Artichoke Pie)
250 g (8 1/2 oz) pizza dough
200 g (7 oz) ricotta cheese
1 little young onion
Bunch of fresh parsley
1 teaspoon dried marjoram
1 tablespoon dried chives
2 tablespoons extra virgin olive oil
Prepare artichokes. Snap off the stalk close to the base, pulling out any fibers which would extend into the bottom. Cut off the pointed top and, using kitchen scissors, trim the leaves to remove spines and any brown edges.
Separate the leaves and run under cold water. The artichokes are ready to be cooked. Cut them into very thin slices and plunge in water with some lemon drops to avoid they change color.
Clean, wash and chop parsley and onion; put them in a saucepan together with oil, marjoram, chives and artichokes, well drained. Season to taste with salt, add a glass of water and cook over a gentle heat, half-covered, until artichokes are tender and cooking juice is well retired. Let the mixture get cool.
Add a bit of water to ricotta in a bowl and stir; in this way you soften cheese. At this point you can also add the mixture with artichokes. Stir and season to taste with salt again, but only if necessary.
Preheat oven to 200°C (400°F). Oil a shallow, not too large, ovenproof dish. Line the bottom and the sides of the dish with pizza dough, allowing it to flow over the edges. Prick the bottom with a fork and spoon in the mixture of artichokes. Refold the excess of dough over the surface and bake for about 20 minutes or until pie is golden.
(white wine is good with this ;))