Recipe by Lisa Bianco
"Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make."
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2 (6 ounce) cans
artichoke hearts, drained
Italian seasoned bread crumbs
grated Parmesan cheese, divided
1 (9 inch)
unbaked 9 inch pie crust
1 (8 ounce) package
mozzarella cheese, shredded
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!
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.
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 =).
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!
This was very good. I added some leftover spinach to the mix and it was even better.
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.
We have been making this for years and love it!!!
Turned out really great! Here is what I tried with it: I made individual ones in a muffin tin instead of a pie plate. For the crust, I used crescent roll dough instead of pie crust. The new cook time was about 20 minutes. They were awesome, and I'm going to serve them on the side of herb roasted chicken sometime soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 205
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