GETTING READY
1 Prepare the pastry as per the package directions or you can use ready made puff pastry.
2 Preheat the oven to 475°F.
3 In a bowl of cold water add lemon juice to acidulate.
4 Prepare the artichokes by stripping off the leaves, removing the choke, and leaving only the saucer shaped bottoms.
5 Cut these horizontally into thin round slices.
6 Trim the more tender varieties down to the heart.
7 Cut the hearts lengthwise in quarters then cut each quarter lengthwise into thin slices.
8 Place the artichokes in the acidulated water.

MAKING
9 In a pan, heat 2 tbsp butter and 3 tbsp olive oil.
10 Sweat the onion with the bay leaf over low heat until tender.
11 Drain the artichokes and blot dry with paper towels.
12 Add to the onion and fry gently over slightly higher heat for 10 minutes, turning frequently, until they have browned lightly.
13 Season to taste with salt and pepper.
14 Add 3 tbsp water, cover, and cook for another 5 minutes or until tender.
15 Cook, uncovered, stirring for a few minutes if necessary to allow any liquid to evaporate.
16 Remove from the heat and allow to cool slightly.
17 In a large bowl, beat 5 of the eggs with a little salt and pepper.
18 Stir in the grated cheese, garlic, marjoram, ricotta, and the artichokes.
19 Roll out the pastry.

FINALIZING
20 Once you have the layer of pastry in place, spread out the filling evenly on top of it.
21 Make 4 well spaced depressions with the back of a tablespoon, each just large enough to take a raw egg broken into it.
22 Season these with salt and pepper.
23 If you use puff pastry, you will only need to line the pan and cover it with a lid.
24 Glaze with beaten egg.
25 Bake for 30 minutes.

SERVING
26 Cut and serve hot.