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1
To make the pasta: Sift together the flour and salt and pour onto a clean cutting board or work surface.
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2
Make a well in the center of the flour mound.
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3
In a small bowl, whisk together the olive oil and the wine.
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4
Add a little of the olive oil wine mixture into the center of the well at a time, begin slowly working the liquid into the flour, making sure to maintain an outside wall of flour until the very end.
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5
Keep working by hand until all of the liquid has been incorporated and you have created a homogenous ball of dough.
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6
If the dough is too dry add 1 teaspoon of water at a time until the dough comes together.
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7
Continue kneading the dough for 5 minutes more.
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8
Set the dough aside to rest, covered with a damp cloth, for 30 minutes.
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9
Preheat the oven to 350 degrees F.
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10
Carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and peel the base.
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11
Cut each artichoke in half and remove the fuzzy choke in the middle.
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12
Slice each half into 1/4-inch slices.
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13
In a 12-inch saute pan, heat 1 tablespoons olive oil over a medium-high flame until the oil is hot but not smoking.
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14
Add the garlic and parsley and cook until the garlic is soft and light golden brown.
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15
Add the lamb and cook, stirring occasionally, until the meat is brown on all sides, about 8 minutes.
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16
Add the artichokes and cook another 5 minutes, until carmelized.
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17
Add the white wine and let simmer for a few minutes.
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18
Season with salt, to taste.
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19
Using the remaining 1 tablespoon of olive oil, lightly grease a 9-inch round baking pan with 2-inch sides.
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20
In a small bowl, mix together the egg, yogurt, and 1 tablespoon chopped parsley.
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21
Season with salt and pepper, to taste, then set aside.
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22
Using a lightly floured rolling pan, roll out the dough until it forms a 9-inch circle.
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23
Gently lay the dough at the bottom of the pan.
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24
Spread the lamb and artichoke mixture over the dough.
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25
Top with an even layer of hardboiled egg slices, then with the egg and yogurt mixture.
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26
Season with a sprinkle of chili flakes, black pepper, a drizzle of extra-virgin olive oil and grated Pecorino.
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27
Place in the oven and bake until the yogurt is golden brown, about 40 minutes.
