Artichoke Pie Recipe 375 Recipes

ARTICHOKE AND FETA QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

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.

CHICKEN-AND-ARTICHOKE-HEART POTPIE

Steps:

• Heat oven to 350 degrees. Place the chicken breasts on a baking sheet, and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in oven, and roast until cooked through, 35 to 40 minutes. Remove from oven, and, when cool enough to handle, remove the meat from the bones and skin, and cut into 1-inch dice. Set aside.
• Combine the chicken stock and bouillon cubes in a medium saucepan, and heat, making sure bouillon cubes have dissolved. Set aside.
• Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions, and saute until translucent, 10 to 15 minutes. Add the flour, and cook on low heat, stirring often, for 3 minutes. Add the reserved hot chicken stock, and let simmer, stirring often, until thickened, about 3 minutes more. Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, artichoke hearts, peas, whole onions, parsley, Parmesan cheese, and reserved chicken; mix well.
• Divide chicken mixture among six 5 1/2-inch ovenproof bowls; set aside to cool. Heat oven to 375 degrees. Roll out each piece of dough on a lightly floured surface to 1/8 inch thick. Cut three circles from each, making a round slightly larger than the top of each bowl. Brush outside rim of bowl with egg wash, place a round of dough over each bowl, fold the dough over the top, and trim edges about 1 inch below the top. Repeat until all the bowls are covered in dough.
• Brush the tops with egg wash; make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown and filling is bubbling, 1 to 1 1/4 hours.

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!

LEEK & GLOBE ARTICHOKE PIE

Steps:

• Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
• Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
• Clear a big space on your work surface or kitchen table - you're going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
• Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don't roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
• Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
• Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that's already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.