Artichoke Pie

Artichoke Pie

84

"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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Ingredients

55 m servings 365 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 45 minutes, or until crust begins to brown.

Reviews

84
  1. 102 Ratings

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Most helpful positive review

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 rec...

Most helpful critical review

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...

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 rec...

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 ad...

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...

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...

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.

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...

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!