For the pastry:

  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/4 cup ice water

For the filling:

  • 2 tablespoons olive oil
  • 2 cans artichoke hearts OR 10 to 13 fresh baby artichokes (cleaned and cut into slivers)
  • 3/4 teaspoon salt, divided
  • 1/2 cup parsley leaves, minced
  • 2 large eggs
  • 1 pound ricotta
  • 20 strokes freshly grated nutmeg
  • 1/2 cup grated Parmigiano
  • freshly ground black pepper
  • 6 slices pancetta, diced
  • 1/2 onion, diced
  • 1/4 cup toasted pine nuts


Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Prepare the filling: Heat the olive oil in a 12-inch skillet until hot but not smoking. Add the artichokes and cook over medium-high heat for about 20 to 25 minutes, stirring occasionally and constantly monitoring the heat. You want the artichokes to brown but not burn. You can periodically deglaze the pan with a spoonful or two of water, scraping up the browned bits at the bottom of the pan. When the artichokes have taken on color and are fully cooked, add 1/2 teaspoon salt and the minced parsley and mix well. Remove from heat and let cool until you’re able to transfer the artichokes to a cutting board, scraping the pan well. Using a large knife, roughly cut the cooked artichokes into small pieces. In the same pan, toss the pancetta pieces in to sear. When the pancetta is finished cooking, toss the diced onions into the pan to cook in the pancetta fat. Toast the pine nuts in the same pan.

Assemble galette: Preheat the oven to 400 degrees. Roll the dough into a large thin circle and set it on a sheet pan or cookie sheet lined with parchment paper. The edges will hang over the sides. Add the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables. Bake until browned, 25 to 30 minutes.