Artichoke Pasqualina Cake

Preparation:

Preparation: Make a fountain with the flour, pour in 2 tablespoons of oil, a little salt, a glass of white wine and mix, adding a little warm water if necessary until you get a consistent dough. Work it for about 10 minutes, then divide it into a dozen or more equal loaves, flour them and leave them to rest for about 2 hours under a slightly damp napkin, in a warm corner of the kitchen. Clean the artichokes of the toughest leaves and thorns (make sure you don't forget the smaller ones in the centre), divide each one into 8 wedges and fry them with the chopped onion until they are golden brown. Crumble the ricotta, add it to the artichokes, 5 whole eggs and a white (keep the red in a cup to brush the cake before putting it in the oven), salt and pepper, the marjoram, the minced garlic and parsley and half the Parmesan and mix well with a wooden spoon. Roll out the loaves of dough with a rolling pin to obtain thin sheets, large enough to line a cake tin; don't be afraid to make them too thin because half of the cake's value lies in the delicate pastry. Grease the pan with oil, put the first sheet, grease it with oil and overlap a second sheet (without pressing it, rather leaving some trapped air bubbles) grease it and continue like this until half of the sheets you have prepared. Arrange all the filling on top of it, level it with the back of a spoon and make 6 indentations at regular distances. In these dimples put a drop of oil and bowl the eggs taking care not to break the yolk, add salt and pepper. Sprinkle with the remaining cheese and overlap a sheet, grease it, overlap a second sheet without pressing and continue in the same way until the remaining sheets are used up. Fold the dough that comes out inwards and form a cord by pinching it around. Brush the surface with a little oil mixed with the remaining egg yolk, place in the oven at 200 degrees and as soon as it starts to swell, prick it with a toothpick to let the steam out (do not go too deep so as not to break the egg yolks) ; continue cooking for about 40 minutes.