Artichoke and Cheese Pie

    (102)
    55 minutes

    In this simple recipe, artichokes are combined with garlic, breadcrumbs and parmesan cheese. Baked in a flan case and topped with mozzarella cheese.


    102 people made this

    Ingredients
    Serves: 7 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 2 (185g) tins artichoke hearts, drained
    • 1/2 cup breadcrumbs
    • 1/2 cup grated Parmesan cheese, divided
    • 1 savoury flan case
    • 3 eggs, beaten
    • 250g grated mozzarella cheese

    Directions
    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Heat oil in a large frypan over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the breadcrumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to flan case.
    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.

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    Reviews and Ratings
    Global Ratings:
    (102)

    Reviews in English (84)

    by
    91

    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!  -  13 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    51

    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 =).  -  14 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    32

    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.  -  11 Dec 2002  (Review from Allrecipes USA and Canada)

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