Put the flour, the cold cubed butter, a pinch of salt in the mixer, and blend everything for a few seconds.
Add the ice water and blend the dough again for 1 minute until it is compacted.
Transfer it to a pastry board and work it with your hands to form a loaf.
Wrap it in plastic wrap and let it rest in the refrigerator for at least 35 minutes before using it.
After divide in two and roll them out with a rolling pin about 3 mm thick.
Grease a pie pan with a diameter of 25cm (10 inches) with butter, roll one the dough on the rolling pin and roll it out on the pan, stick the sheet to the pan, cut the excess edge with a cutter, and then prick the bottom with the prongs of a fork.
Clean and wash 3 artichokes, removing the tips and hard parts, soak them in a bowl of water in which you will have squeezed the juice of 1 lemon.
After half an hour, drain and cut them into small pieces as you see in the photo.
Grease a pan with 20 ml of olive oil and brown the artichokes for 2-3 minutes with a clove of garlic, then add a drop of water and cook them for another 10 minutes, with the lid, after adding salt and pepper.
Put the cooked artichokes, ricotta, and Parmesan in a bowl and mix everything together.
Pour the compost into the pie pan with the pasta brisée, level the compost with a spatula, and arrange the cheese cut into strips.
Cover with the other rolled out dough and seal the edges by cutting the dough in excess.
Brush the surface with a beaten egg.
Bake for 40 minutes at 180°C (356°F).