I Cant Be Left Alone With It Artichoke Pie Recipes

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EASY ITALIAN ARTICHOKE-BACON PIE



Easy Italian Artichoke-Bacon Pie image

Cheesy dinner ready for six! Enjoy this savory baked pie made using Original Bisquick® mix, bacon, tomatoes and artichokes. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 cup shredded mozzarella cheese (4 oz)
12 slices bacon, crisply cooked, crumbled (3/4 cup)
1/4 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup creamy Italian dressing
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1/2 cup Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In large bowl, toss mozzarella cheese, bacon, sun-dried tomatoes, dressing and artichokes. Spread mixture in pie plate.
  • In medium bowl, beat remaining ingredients with whisk or fork until blended. Pour over mixture in pie plate.
  • Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 16 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 5 g, TransFat 1/2 g

I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE



I Can't Be Left Alone With It, Artichoke Pie image

I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)

Provided by Kiwiwife

Categories     Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 ounce) box frozen artichoke hearts, thawed & chopped small
1 tablespoon olive oil
1/2 teaspoon garlic salt
3 eggs, beaten
2 cups reduced-fat mozzarella cheese
1/2 cup parmesan cheese
2 frozen deep dish pie shell, I use Pet Ritz

Steps:

  • Saute artichokes in olive oil til softened.
  • season with garlic salt.
  • While artichokes cool slightly, in bowl beat eggs.
  • grate mozzarella cheese into eggs then add artichoke mixture & mix well.
  • Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
  • Bake at 350 for 1 hour.
  • Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
  • This also reheats in microwave nicely the next day for breakfast lunch & dinner!

SPINACH ARTICHOKE PIE



Spinach Artichoke Pie image

Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

3 tablespoons vegetable oil, divided
1/4 cup dry bread crumbs
1/2 pound fresh mushrooms, sliced
1 pound fresh spinach, chopped and cooked
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 ounces) diced pimientos, drained
2 large eggs, beaten
1/4 to 1/2 teaspoon garlic powder

Steps:

  • Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 210 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

ARTICHOKE PIE



Artichoke Pie image

This is extremely easy to make and always a big hit! It makes a great appetizer or side dish! I love artichoke hearts!

Provided by Sharon123

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese, divided
1 unbaked 9 inch pie shell
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
1 tomatoes, chopped (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a large skillet over medium heat.
  • Saute garlic until it starts to brown.
  • Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
  • When heated through, transfer half of artichoke mixture to pie crust.
  • 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.
  • Sprinkle chopped tomato, if using, over top.
  • Bake in preheated oven for 45 minutes, or until crust begins to brown.
  • Enjoy!

LEEK & GLOBE ARTICHOKE PIE



Leek & globe artichoke pie image

Make this Greek-inspired pie as a centrepiece dish for a special occasion. Encased in fabulous filo pastry, it's packed with leeks, artichokes and cheese

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 13

3 tbsp olive oil
3 leeks , trimmed, washed and chopped into fine rings
1 onion , finely chopped
2 garlic cloves , finely grated
255g cooked artichoke hearts (drained of oil), sliced
250g ricotta , drained
55g parmesan or vegetarian alternative, grated
1 medium egg
½ small bunch of dill , chopped
½ small bunch of parsley , chopped
250g pack filo pastry (10-12 sheets)
85g butter , melted
½ tbsp sesame seeds

Steps:

  • Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
  • Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
  • Clear a big space on your work surface or kitchen table - you're going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
  • Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don't roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
  • Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
  • Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that's already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.

Nutrition Facts : Calories 440 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 15 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

BRIE AND ARTICHOKE CUSTARD PIE



Brie and Artichoke Custard Pie image

Provided by Craig Claiborne

Categories     dinner, appetizer, main course

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

3 medium-size artichoke bottoms, cooked, (see instructions for preparing them)
Melted butter for greasing a pan
1/2 pound fresh spinach
1 tablespoon corn, peanut or vegetable oil
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
6 large eggs
1 1/2 cups heavy cream
1/2 cup milk
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 cooked medium-size potato, about 1/3 pound, or 1/2 cup leftover mashed potato
1 6-ounce wedge of Brie
1 tablespoon finely chopped parsley
Tomato sauce for custard pie (see recipe)

Steps:

  • Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use. Drain and scoop away the fuzzy choke from each. Cut the artichoke bottoms into 1/4-inch-thick slices. There should be about 1 cup. Set aside.
  • Preheat the oven to 375 degrees.
  • Use a springform pan, 10 by 2 inches, with a removable bottom. Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter. Set aside.
  • Rinse the spinach well. Pull or cut off and discard any tough stems; discard blemished leaves. Drain the spinach well. There should be about 3 cups loosely packed.
  • In a saucepan, bring to a boil enough water to cover the spinach when it is added. Add the spinach, stirring it into the water. Cook about 1 minute or until wilted. Drain well. Squeeze to extract excess liquid. There should be about 1/2 cup. Chop the spinach, and set aside.
  • Heat the oil in a skillet, and add the onion and garlic. Add the spinach and toss to blend.
  • Break the eggs into a mixing bowl, and beat well. Beat in the cream and milk. Add the nutmeg, salt and pepper. Add the spinach mixture and blend.
  • If a whole cooked potato is used, peel it and put it through a food mill or potato ricer. There should be about 1/2 cup. Add the mashed potato to the custard, and blend evenly. Pour the custard into the prepared pan, and place it in the oven. Bake 8 minutes.
  • Meanwhile, trim off and discard the tough outer coating from the Brie. Cut the cheese lengthwise into 1/4-inch-thick wedges.
  • Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top. Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard. Sprinkle the top with parsley, and return the pan to the oven. Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean. Let the pie stand for 10 minutes before unmolding.
  • To unmold, remove the circle of metal from around the pie. Pull down the foil. You may cut the pie into 8 wedges and serve it on plates directly from the kitchen. Or if you wish to display it, place a round plate over the top of the pie. Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie. Repeat the procedure, turning the pie right-side-up. Serve cut into 8 wedges with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 535 milligrams, Sugar 3 grams, TransFat 0 grams

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