List of Ingredients
- 11 OZ. of all-purpose or '00' flour
- 4 OZ. of all-purpose flour
- 1 TBSP. of brewer's yeast
- sugar
- 1 of large egg
- salt
- 7 OZ. of sheep’s milk ricotta cheese
- 3 TBSP. of pancetta tesa (slab pancetta), diced
- 4 of artichokes
- 1/2 of onion, chopped
- bay leaf
- thyme
- unsalted butter
- lemon
- dry white wine
- salt
Method
For the dough: Dissolve yeast in 3/4 cup water. Combine the 2 flours with 1 tsp. salt, 1/2 tsp. sugar, and dissolved yeast. Knead until smooth and compact. Cover and let rise in a warm place for 40 minutes.
For the filling: Meanwhile, squeeze juice from 1 lemon into a large bowl of water. Clean and trim artichokes, remove the inner choke and place in lemon water.
Heat 1 1/2 Tbsp. butter in a skillet with diced pancetta, chopped onion, and a bay leaf for 5 minutes. Drain and slice artichokes and add to skillet with a pinch of salt, and thyme leaves. Continue to cook over high heat for another 5 minutes. Add 1/2 cup wine, cover, and simmer for 10 minutes over medium. Remove from the heat and mix in the ricotta.
Bake for 15-18 minutes until golden.