Chicken and Artichoke Matzo Pie With Eggs and Gremolata

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 medium carrot, scrubbed well and chopped
• 4 cloves garlic, minced
• 6 sprigs thyme
• 1 pound frozen artichoke hearts, defrosted (may substitute 1 pound fresh baby artichokes, see note)
• Kosher or sea salt
• Finely grated zest and juice of 1 lemon (if using fresh baby artichokes, you'll need another lemon; see note)
• 1/4 cup loosely packed mint leaves, chopped
• About 4 cups cooked, mostly dark-meat chicken, cut into 1/2-inch pieces (see headnote)
• 2 1/2 cups no-salt-added chicken broth
• 2 tablespoons schmaltz (solidified chicken fat), or more as needed
• Freshly ground white pepper
• 1/2 cup loosely packed flat-leaf parsley leaves
• 2 hard-cooked eggs
• 6 sheets matzo (7 ounces total), or as needed

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