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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Attention all artichoke lovers! This creamy, rich artichoke pie can be sliced thinly and served as an appetizer or as a side dish at a luncheon menu. Personally, I buy a pie shell for this and sometimes chop the artichokes a bit after they are cooked. Read more . There's a good 6 servings if served as an appetizer. If Gilroy is the Garlic capital, then Castroville is the artichoke capital...two of my favorite foods and both in my favorite state! Ingredients:
2 pkgs. frozen artichoke hearts, divided |
4 tbsp. butter |
1/2 cup chopped onion |
1 tbsp. flour |
1/2 cup half and half |
1/2 cup sour cream |
4 eggs, beaten |
salt, pepper to taste |
1/4 tsp. nutmeg |
2 tsp. minced parsley |
1 baked 9 pie shell |
1/2 cup cheddar cheese, shredded |
1/2 cup swiss cheese, shredded |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook artichoke hearts as directed on package. Drain and set aside.
2. Melt butter and add onion and cook until onion is transparent but not browned.
3. Stir in flour until well-blended and add half and half.
4. Cook and stir until thickened.
5. Combine sour cream, eggs, salt and pepper, nutmeg and parsley and add to the sauteed onions.
6. Place a layer of artichoke hearts in the bottom of the pie shell.
7. Sprinkle Cheddar cheese over the top.
8. Add another layer of artichokes and top with Swiss cheese.
9. Pour egg mixture over layered artichokes and top with Parmesan cheese.
10. Bake at 350 degrees for 45 minutes.
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