Artichoke Pie Recipe




Artichoke Pie Ingredients

5 cloves fresh garlic
1 medium onion
2 tbsp butter
3 large eggs
1 cup whipping cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 salt and pepper to taste
1 can 8 1/2 oz. artichoke hearts
1 unbaked 9-inch pastry shell

A Recipe for
Artichoke Pie

 

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This is a recipe for Artichoke Pie from the recipe cookbook of Recipes-to-go (Dessert)


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Artichoke Pie recipe - a tasty recipe for you to add to your collection!

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Artichoke Pie

We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.

J.B. Priestly






Artichoke Pie Directions

Mince garlic and thinly slice onion. Saute in butter until soft and
golden (do not brown). Beat eggs and add cream, cheeses, salt and
pepper, and garlic-onion mixture. Drain and cut artichokes in
quarters. Add to egg mixture and gently pour into pastry shell. Bake
in hot oven (400 degrees) about 45 minutes until set. Serve warm or
cold, as entree or appetizer. Makes 1 9-inch pie.

Serves: 8

 

 

 

 

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Artichoke Pie Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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