By Joanne Bruno | February 25, 2013

artichokes, torta

Spinach and artichoke dip is one of those holiday party guilty pleasures that you hate to love and love to hate. (It’s okay, admit it. We all do.)

But what happens when you wake up one morning and realize it’s almost March. Holiday season is officially over, calories officially count again, and standing over a bowl of dip with a bag of pita chips and eating it all in one sitting is, well…probably not the best idea.

Not to fret! We can still have our get-togethers with our slightly-more-indulgent-than-normal food. Except instead of a huge bowl of dip, let’s serve this artichoke torta. Its puff pastry casing and ricotta-artichoke filling will satisfy any and all party food cravings, but you can stop at one slice instead of going back for chip after chip. Definitely a best of both worlds situation if ever I’ve heard of one.

For more recipes from Joanne Bruno, click here.

Adapted from The Wednesday Chef

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at  her blog: Eats Well With Others

Artichoke Torta Recipe

Servings: 10-12
Calories: 508 per serving
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 2 tbsp olive oil
  • 2 9-oz boxes frozen artichoke hearts
  • 3/4 tsp salt, divided
  • 1/2 cup parsley leaves, minced
  • 2 large eggs , divided
  • 1 lb ricotta
  • pinch of nutmeg
  • 1/2 cup grated parmesan cheese
  • freshly ground black pepper
  • 1 package prepared puff pastry


1. Heat the olive oil in a 12-inch skillet until hot but not smoking. Add the artichokes and cook over medium-high heat for 20-25 minutes, stirring occasionally so that the artichokes brown but do not burn. Add 1/2 tsp salt and the parsley. Mix well. Remove from the heat and let cool. Transfer the artichokes to a cutting board and, using a large
knife, chop into small pieces.

2. Preheat the oven to 375. Line a 10-inch springform pan with parchment paper and then with puff pastry, making sure that the pastry lines the sides with plenty of hangover.

3. In a mixing bowl, combine one egg, ricotta, nutmeg, and parmesan cheese. Add the remaining salt and pepper. Add the chopped artichokes and mix well. Season to taste with salt and pepper. Pour the filling into the prepared pastry. Fold the pastry that hangs over the sides over the filling, towards the center of the pan. Press down where the dough overlaps.

4. Beat the remaining egg and brush it over the pastry. Put the torta in the oven and bake for 55-60 minutes. The pastry will be brown and the filling will be set. Remove from the oven and let cool before serving.

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