A delicious, savory artichoke pie served up for any occasion, with or without a crust.
Ingredients
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
Instructions
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!)
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/04/savory-artichoke-pie-with-and-without-a-crust.html