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! {
