Let’s start with the pie dough. Add the flour with the salt to a large bowl, then add the butter. Coat the stick of butter with flour in the bowl, then using a bench scraper cut the butter lengthwise in half, then lengthwise in quarters, coating each newly cut side in flour. Dice the butter and cover each piece in flour, then with a pastry cutter press the mixture as you would mash potatoes.

Add the ice-cold water little by little and mix quickly with your hands just enough to create a ball of dough. Work the dough as little as possible.

Wrap the ball in plastic wrap and refrigerate for at least one hour, better overnight.

The day after, prepare the filling. Start with the artichokes.

Fill a bowl with water and squeeze a lemon into it. Clean the artichokes by removing the hardest external leaves, then cut them in quarters, rub them with half a lemon and dip them into the acidulated water. Clean also the artichoke stalks, peeling them until you reach the whiter, softer part inside, rub them with half a lemon to prevent them from browning.

Place artichoke hearts and the artichoke stalks, thickly sliced, in a saucepan, add one clove of garlic, the water, white wine and extra virgin olive oil. Season with salt.

Cook the artichokes, covered, for about 15 to 20 minutes, over medium low heat, until soft. Set aside to cool down.

Now prepare the filling by whisking the ricotta with milk, beaten eggs, grated Parmigiano Reggiano, salt, pepper and the finely chopped fresh herbs. When the filling is thoroughly mixed, add the artichoke stalks.

Take out the pastry dough from the refrigerator and roll it out with the help of a rolling pin on a floured surface to line a 28 cm (11 inches) round pie pan, previously greased with butter and dusted with flour. Roll the dough into a larger circle so that there is enough crust to go up the edges of the dish.

Now pour the ricotta and egg mixture into the crust, and place the artichoke wedges on top.

Trim the excess dough with a knife or a pair of scissors, but don’t discard the pie dough left, you can reuse it.

Heat the oven to 220°C (425°F).

Bake the artichoke and ricotta tart for 10 minutes, then lower the temperature to 190°C (375°F) and bake for 40 more minutes.

Leave the artichoke and ricotta tart on a wire rack to cool down slightly before serving.