Recipe: Ligurian Artichoke Torte (Italian)

LIGURIAN ARTICHOKE TORTE

1 lemon, cut in half
5 large artichokes (each about 1 pound) or 5 pounds small artichokes
4 tablespoons extra-virgin olive oil, divided
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup ricotta cheese
2 large eggs
1 cup (about 1 3/4 ounces) grated Parmigiano-Reggiano cheese
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves
Fine sea salt
5 sheets phyllo dough, thawed if frozen

Squeeze the juice of the lemon into a large bowl of water. If using large artichokes, trim them down to the hearts; cut the hearts into thin slices, and place in the acidulated water for about 15 minutes. If using small artichokes, trim all the leaves down to the inner tender yellow ones, cut artichokes into thin slices, and place in the water for 15 minutes. Drain artichokes; pat dry with paper towels.

Preheat oven to 400 degrees F.

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook until onion begins to turn translucent, about 5 minutes.

Add artichokes, cover, and cook, stirring occasionally, until they are tender but not mushy, about 20 minutes.

Place ricotta in a food processor; process until it is smooth and somewhat light. Add eggs and Parmigiano; process until thoroughly blended. Transfer to a medium bowl.

Mince the basil and parsley; whisk herbs into cheese mixture, then season generously with salt.

Working with 1 sheet of phyllo dough at a time and keeping the remainder covered with a damp kitchen cloth, line a 9-inch springform pan with the first phyllo sheet; brush with some of the remaining 2 tablespoons oil. Repeat with remaining 4 sheets of phyllo, brushing each with oil and leaving the edges of the phyllo hanging over the sides of the pan.

Spread the artichoke mixture over the phyllo, then top with the cheese mixture. Fold the ends of the phyllo dough, one layer at a time, back over the top of the filling, brushing each layer lightly with oil. Place the pan on a baking sheet.

Bake in the center of the oven until the torte is golden on top, about 30 minutes.

Remove torte from the oven, remove sides of the pan, and slip the torte onto a serving platter. Cut into wedges, like a pie, and serve immediately.

Servings: 6
Source: Italian Farmhouse Cookbook by Susan Herrmann Loomis