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