Artichoke pie is seriously so easy to throw together and it’s always a hit. The best part is you can make it with or without a crust and either way you choose it’s so delicious.
Artichoke pie is perfect for Easter and mother’s Day brunch, an appetizer, lunch or a main course dinner and it pairs very well with a beautiful salad on the side.
It’s so easy to make with canned artichokes, a frozen pre-made pie crust, a refrigerated pie crust, a homemade one or if you prefer, totally without a crust. Take it from me, it’s all good!
Artichokes, creamy mozzarella, grated cheese, fresh herbs and a little ricotta make up this perfect savory pie.
Here I used a prepared frozen pie crust and it was every bit of delicious!
For a little twist I served it with some warm marinara, but I’ve been know to cut off a chunk straight from the fridge and enjoy it just as much.
Enjoy!
- a 9 inch deep dish pie crust, either 1 frozen prepared crust, or 1 refrigerated pie crust, homemade or even just crustless
- 2 cans of artichoke hearts, drained over a strainer then squished with your hands so all liquid is released from the artichokes, that's ok if they're broken up, this is an important step!
- 4 eggs whisked
- ⅓ cup pecorino romano, more for sprinkling on top
- 2 garlic cloves grated, on the small side
- 1- ½ heaping cup of shredded mozzarella, do not use pre- shredded, shred it yourself
- ¼ cup of ricotta, drained well
- fresh chopped parsley and basil, about 2 generous tablespoons each
- olive oil, salt and pepper to taste
- pre-heat oven to 350 Use a 9 inch deep dish pie crust.
- In a large bowl toss in the well drained artichoke hearts, the eggs, mozzarella, pecorino, garlic, ricotta, parsley and basil, season with black pepper and a little salt. Mix well.
- If doing crustless, just grease your casserole dish with olive oil and proceed as follows.
- Pat the mixture into your prepared pie crust, ( omit if crustless) no need to pre-bake spread mixture all around and pat into the pie dish.
- Sprinkle top with grated cheese and a drizzle of olive oil.
- Bake at 350 for around 40 minutes or until top gets a nice golden brown color.
- Best served warm not hot or at room temperature ( but I like it cold too!)
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Thank you for posting this recipe for Artichoke Pie. I have made it in the past but in my senior years now I don’t recall the measurements of the ingredients. I’ve never made it with the ricotta cheese in it, but I’ll try it and I’m sure it will still be great. It was one of my favorite foods and wanna make it for Christmas as a nice side dish and my daughter loves artichokes, so I’m so glad I found it. Thank you Marie. I’ll follow your site for other recipes I’ve forgotten how to make. I need to get my confidence in cooking back.
With appreciation, Arly
Arly I think you’ll like this recipe, it’s the perfect side dish for artichoke lovers. I’m sure your confidence will come back fast!
When you first posted this recipe, I knew I had to make it. Well, I made it last evening and OMG! I could have eaten the entire pie myself but unfortunately I had to share it with my family. I did add a dollop of marinara to each slice…so delicious with a tossed salad. Thank you Marie for another wonderful recipe!
Oh Linda, you made my day, so happy you liked it!
I have been reading your blog for at least 14 years. It is remains a favorite. Thank you.
Thank you I appreciate you very much!