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Vegetables - Artichoke Pie Post by :jimmylyl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2609

Click below to download : Vegetables - Artichoke Pie (Format : PDF)

Vegetables - Artichoke Pie

Crust for a 2-crust pie
2 (14-oz.) can artichoke hearts, well drained and chopped
2-3 Tbls. olive oil
2 cloves garlic, minced
5 eggs, beaten
1/2 cup grated Parmesan cheese
1 1/2 tsp. each dried oregano and parsley
black pepper and salt to taste (cheeses are salty)
3 cups (3/4 lb.) shredded mozzarella cheese

Preheat oven to 400 degrees. Place bottom crust in a 9" pie pan, set aside.

Saute chopped artichoke hearts and garlic in olive oil for about 5 minutes, stirring occasionally.

In a large bowl combine eggs, Parmesan cheese and herbs, pepper and salt (if using).

Remove artichoke mixture from heat and let cool about 5 minutes, then mix into egg-cheese mixture. Mix in mozzarella and spread into pastry lined pie pan.

Top with 2nd crust and cut vent slits to let steam escape. Bake at 400 degrees for 40-50 minutes until golden brown and bubbling through vent slits.

Serve warm.

Leftovers: reheat gently in the microwave.

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Olive Oil 1 (9 oz) pkg frozen artichoke hearts (can substitute non-marinated canned) 1 (6 oz) jar marinated artichoke hearts 4 1/2 cups spicy purchased pasta sauce 9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands) 1 (15oz) containeer of ricotta cheese 2 cups grated mozzarellas cheese 1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh) 1/2 cup chopped fresh basil Heavy foil Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil. Cook frozen artichokes in pkg in microwave on high aprox 5 mins.; cool. Chop coarsely; place in