For dough: 1 3/5 cup flour 7 ounces ricotta ½ cup extra virgin olive oil salt to taste For filling: 12 artichokes 2 small mozzarella cheese balls ½ pound prosciutto 2/3 cup grated semi-aged Pecorino 3 eggs + 1 to brush dough 3 ½ ounces thinly sliced Fontina cheese 3 tablespoons butter salt to taste
On a board or in a bowl, mix the flour and ricotta with oil. Add a pinch of salt. Knead dough until even and very soft.
Divide into two sections, which will form the top and bottom crust, and allow to rest for about ten minutes.
Clean the artichokes, remove tips and tough outer leaves, and cut in half. Remove choke and cut halves into strips. Sauté the artichokes in 2 tablespoons of butter in a pan. Season with a pinch of salt and pepper.
Dice prosciutto and mozzarella.
In a bowl, mix with 3 eggs, grated Pecorino and sautéed artichokes. Season with salt if necessary. Roll out one piece of dough and press into a greased baking dish.
Cover bottom crust with a few thin slices of Fontina and fill with the artichoke mixture. Cover the torta with the other rolled disk of dough.
Seal edges of both crusts, pierce top with a fork and brush with a beaten egg.
Bake in a preheated 400° F oven for about 45 minutes.