READY IN 55 mins

Artichoke Pie

Read Reviews (82)

"Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make." — Lisa Bianco

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 13, 2005

This recipe is great! May I suggest a few revisions? Sub 3 6oz. jars of marinated artichoke hearts for the two cans; it really ups the flavor. You can add up to two more eggs to stretch this recipe out - the filling will rise about an inch over the crust, but won't spill before before it firms up. I added 1 tablespoon of sour cream for each egg, and this was wonderfully moist. Last, I used a sun-dried-tomato and basil flavored mozarella, and thought it really added something. Thanks!

—akbaker7

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Most Helpful Critical Review

May 08, 2003

Overall this is a good recipe, but it calls for way too much bread crumbs. They drown out the taste of the artichokes. I will make this again, but next time I will halve the bread crumbs and add an extra jar of artichokes.

—CHRONJENN

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98 Ratings

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Mar 14, 2008

Easy to make and absolutely delicious! I followed the other reviewers' helpful advice and increased the amount of artichokes (two 12 ounce jars of Trader Joe's marinated artichokes). I also added 2 tablespoons of heavy cream to the artichoke/bread crumb/parmesan mixture to moisten, and I cut back on the mozzarella by a third. I made this one to celebrate pi day (3-14), and will definitely make it again =).

—CLOUD2

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Mar 27, 2003

I made it without the crust and used 1/2 the mozarella cheese to cut down on calories. My 15 year old, my ex-husband who just happened to be stopping by, and I just loved this. I'll definitely make it again!

—VIVIANSC

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Apr 22, 2003

This was very good. I added some leftover spinach to the mix and it was even better.

—SHIVERDEN

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Apr 14, 2003

Delicious, but a little dry. Next time I will add a layer of fresh tomatos on top of each layer of artichoke mixture for color and a fuller taste.

—JEGREEN

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Mar 27, 2003

We have been making this for years and love it!!!

—LYSA

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Mar 27, 2003

Heavenly! I used 6 eggs and served as the main course! My husband loved it!

—sundrops

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Nutrition

Calories
365 kcal
18%

Carbohydrates
24.1 g
8%

Cholesterol
117 mg
39%

Fat
22.7 g
35%

Fiber
3 g
12%

Protein
17.7 g
35%

Sodium
774 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Artichoke Pie

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 365
Calories from Fat: 205

% Daily Value *
Total Fat 22.7g 35 %
Saturated Fat 7.5g 38 %
Cholesterol 117mg 39 %
Sodium 774mg 31 %
** Potassium 83mg 2 %
Total Carbohydrates 24.1g 8 %
Dietary Fiber 3g 12 %
Protein 17.7g 35 %
Sugars 0.9g
Vitamin A 6 %
Vitamin C 17 %
Calcium 44 %
Iron 17 %
** Thiamin 12 %
** Niacin 31 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.