I Can’t Be Left Alone With It, Artichoke Pie

I remember the first time I made this artichoke pie. It was for a potluck, and I was running late. I threw it together in a frenzy, not really expecting much. But the moment I tasted it, still warm from the oven, I knew I was in trouble. The savory artichokes, the creamy cheese, the flaky crust – it was addictive. I literally had to hide the leftovers from myself so I’d have something to bring to the party! That’s how this pie got its name.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: 2 pies
• Dietary Type: Vegetarian

Ingredients

• 1 (9 ounce) box frozen artichoke hearts, thawed & chopped small
• 1 tablespoon olive oil
• ½ teaspoon garlic salt
• 3 eggs, beaten
• 2 cups reduced-fat mozzarella cheese
• ½ cup parmesan cheese
• 2 frozen deep dish pie shells (I use Pet-Ritz)

Equipment Needed

• Large skillet
• Mixing bowl
• Cheese grater
• Measuring spoons and cups
• Oven
• Fork (optional, for crimping the top crust)

Instructions

1. Preheat your oven to 350°F (175°C).

2. Heat the olive oil in a large skillet over medium heat. Add the chopped artichoke hearts and sauté until they are softened, about 5-7 minutes.

3. Season the artichokes with garlic salt. Remove from heat and allow to cool slightly.

4. While the artichokes are cooling, prepare the cheese mixture. In a mixing bowl, beat the eggs until they are well combined.

5. Grate the mozzarella cheese directly into the beaten eggs. Add the artichoke mixture to the egg and cheese, and mix everything together thoroughly.

6. Pour the artichoke and cheese mixture into one of the frozen deep dish pie shells.

7. Sprinkle the parmesan cheese evenly over the top of the filling.

8. Carefully invert the second frozen pie shell on top of the filling, creating a top crust.

9. Bake in the preheated oven for 1 hour, or until the crust is golden brown and the filling is set. The filling shouldn’t jiggle when you gently shake the pie.

10. Remove from oven and let cool slightly before slicing and serving.

Expert Tips & Tricks

• Don’t overcrowd the skillet: When sautéing the artichokes, make sure they have enough room in the pan. Overcrowding can cause them to steam instead of sauté, which will affect their flavor and texture. Work in batches if necessary.

• Customize the cheese: Feel free to experiment with different types of cheese. Provolone, Asiago, or even a sprinkle of feta would all work well in this pie.

• Prevent a soggy crust: To prevent the bottom crust from becoming soggy, you can blind-bake it for about 10 minutes before adding the filling. Simply prick the bottom of the crust with a fork, line it with parchment paper, and weigh it down with pie weights or dried beans. Bake until lightly golden, then remove the weights and parchment paper before adding the filling.

• Fixing a broken top crust: As the recipe notes, the second pie shell may break when you invert it. Don’t worry! Just piece it together as best you can. Brush the crust with a little milk or egg wash before baking to help it brown evenly.

• Make Ahead: This artichoke pie can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. This is a great way to save time when you’re preparing for a party or gathering.

Serving & Storage Suggestions

This artichoke pie is delicious served warm or at room temperature. It makes a great appetizer, side dish, or even a light meal. Garnish with a sprig of fresh parsley or a sprinkle of extra Parmesan cheese for a beautiful presentation.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To reheat in the oven, cover the pie with foil to prevent the crust from burning.

The baked pie can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	243.8 kcal	N/A
Calories from Fat	142 g	58%
Total Fat	15.8 g	24%
Saturated Fat	3.5 g	17%
Cholesterol	84.8 mg	28%
Sodium	341.3 mg	14%
Total Carbohydrate	18.5 g	6%
Dietary Fiber	1.6 g	6%
Sugars	0.2 g	0%
Protein	7 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pie crust to make this recipe gluten-free.

• Different Vegetables: Add other vegetables to the filling, such as sautéed mushrooms, spinach, or roasted red peppers.

• Spicy Kick: Add a pinch of red pepper flakes to the artichoke mixture for a little bit of heat.

• Herb Infusion: Mix fresh herbs like thyme, oregano, or basil into the filling for an extra layer of flavor.

• Crustless Option: For a lower-carb option, bake the filling in a greased pie dish without a crust. This is similar to a quiche.

FAQs (Frequently Asked Questions)

Q: Can I use fresh artichoke hearts instead of frozen?
A: Yes, you can! You’ll need about 2-3 fresh artichokes. Trim them, remove the choke, and boil or steam them until tender before chopping them small and sautéing.

Q: Can I use regular mozzarella cheese instead of reduced-fat?
A: Absolutely! Regular mozzarella will add a richer flavor and creamier texture to the pie.

Q: My pie crust is browning too quickly. What should I do?
A: Cover the edges of the crust with foil or a pie shield to prevent them from burning.

Q: Can I make this pie in a different size pie dish?
A: Yes, but you may need to adjust the baking time. Keep an eye on the pie and bake until the filling is set and the crust is golden brown.

Q: How do I know when the pie is done?
A: The pie is done when the crust is golden brown and the filling is set. You should be able to gently shake the pie without the filling jiggling excessively. A knife inserted into the center should come out clean.

Final Thoughts

I truly hope you give this artichoke pie a try. It’s one of those dishes that’s incredibly easy to make but tastes like you spent hours in the kitchen. The combination of the savory artichokes, creamy cheese, and flaky crust is simply irresistible. Once you taste it, you’ll understand why I can’t be left alone with it! Please, let me know what you think of it! Pair it with a crisp, dry white wine like Sauvignon Blanc for a truly delightful experience. Happy baking!