Artichoke Pie Recipe 375 Recipes

I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE

Steps:

• Saute artichokes in olive oil til softened.
• season with garlic salt.
• While artichokes cool slightly, in bowl beat eggs.
• grate mozzarella cheese into eggs then add artichoke mixture & mix well.
• Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
• Bake at 350 for 1 hour.
• Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
• This also reheats in microwave nicely the next day for breakfast lunch & dinner!

ARTICHOKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.

GRANDMA'S ARTICHOKE PIE

Steps:

• 1. Drain artichokes and cut each one in half. In bowl mix together artichokes, eggs, pepperoni,mozzarella cheese, salt , pepper and grated cheese. Pour into pie shell and bake @ 350 degrees for 45 minutes!

BRIE AND ARTICHOKE CUSTARD PIE

Steps:

• Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use. Drain and scoop away the fuzzy choke from each. Cut the artichoke bottoms into 1/4-inch-thick slices. There should be about 1 cup. Set aside.
• Preheat the oven to 375 degrees.
• Use a springform pan, 10 by 2 inches, with a removable bottom. Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter. Set aside.
• Rinse the spinach well. Pull or cut off and discard any tough stems; discard blemished leaves. Drain the spinach well. There should be about 3 cups loosely packed.
• In a saucepan, bring to a boil enough water to cover the spinach when it is added. Add the spinach, stirring it into the water. Cook about 1 minute or until wilted. Drain well. Squeeze to extract excess liquid. There should be about 1/2 cup. Chop the spinach, and set aside.
• Heat the oil in a skillet, and add the onion and garlic. Add the spinach and toss to blend.
• Break the eggs into a mixing bowl, and beat well. Beat in the cream and milk. Add the nutmeg, salt and pepper. Add the spinach mixture and blend.
• If a whole cooked potato is used, peel it and put it through a food mill or potato ricer. There should be about 1/2 cup. Add the mashed potato to the custard, and blend evenly. Pour the custard into the prepared pan, and place it in the oven. Bake 8 minutes.
• Meanwhile, trim off and discard the tough outer coating from the Brie. Cut the cheese lengthwise into 1/4-inch-thick wedges.
• Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top. Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard. Sprinkle the top with parsley, and return the pan to the oven. Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean. Let the pie stand for 10 minutes before unmolding.
• To unmold, remove the circle of metal from around the pie. Pull down the foil. You may cut the pie into 8 wedges and serve it on plates directly from the kitchen. Or if you wish to display it, place a round plate over the top of the pie. Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie. Repeat the procedure, turning the pie right-side-up. Serve cut into 8 wedges with the tomato sauce on the side.

ARTICHOKE PIE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet over medium heat.
• Saute garlic until it starts to brown.
• Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
• When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
• Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Sprinkle chopped tomato, if using, over top.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.
• Enjoy!