Artichoke Pie

Name: Artichoke Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 1 clove garlic, minced; 2 (6 ounce) cans artichoke hearts, drained; ½ cup Italian seasoned bread crumbs; ½ cup grated Parmesan cheese, divided; 1 (9 inch) unbaked 9 inch pie crust; 3 eggs, beaten; 1 (8 ounce) package mozzarella cheese, shredded

Rating: 4.08 stars

106 Ratings
86 Reviews
10 Photos

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

By Lisa Bianco

Gallery

Recipe Summary

prep:

10 mins

cook:

45 mins

total:

55 mins

Servings:

Yield:

6 to 8 servings

Nutrition Info

Ingredients

Original recipe yields 7 servings

The ingredient list now reflects the servings specified

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
½ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 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.
Step 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.
Step 4

Bake in preheated oven for 45 minutes, or until crust begins to brown.

Nutrition Facts

Per Serving:

365 calories; protein 17.7g; carbohydrates 24.1g; fat 22.7g; cholesterol 106.5mg; sodium 773.8mg. Full Nutrition

Reviews (86)

Most helpful positive review

akbaker7

12/13/2005

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! Read More

Helpful

(93)

Most helpful critical review

CHRONJENN

05/08/2003

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. Read More

Helpful

(35)

106 Ratings

5 star values: 47
4 star values: 35
3 star values: 15
2 star values: 4
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

akbaker7

12/13/2005

Helpful

(93)

CLOUD2

03/15/2008

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 =). Read More

Helpful

(52)

CHRONJENN

05/08/2003

Helpful

(35)

VIVIANSC

03/27/2003

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! Read More

Helpful

(26)

SHIVERDEN

04/22/2003

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

Helpful

(18)

JEGREEN

04/14/2003

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. Read More

Helpful

(15)

schpoopy

02/23/2011

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. Read More

Helpful

(12)

LYSA

03/27/2003

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

Helpful

(11)

sundrops

03/27/2003

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

Helpful

(10)

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All Reviews for Artichoke Pie

- of Reviews

Artichoke Pie

Servings Per Recipe: 7
Calories: 364.7

% Daily Value *

protein: 35 %

carbohydrates: 8 %

dietary fiber: 12 %

sugars:

fat: 35 %

saturated fat: 38 %

cholesterol: 36 %

vitamin a iu: 6 %

niacin equivalents: 31 %

vitamin b6: 4 %

vitamin c: 17 %

folate: 8 %

calcium: 36 %

iron: 9 %

magnesium: 6 %

potassium: 2 %

sodium: 31 %

thiamin: 12 %

calories from fat:

*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.