Best 13 Artichoke Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with artichoke pie, a delectable dish that captivates taste buds with its harmonious fusion of flavors and textures. This savory masterpiece showcases the artichoke's inherent goodness, encased within a flaky, golden-brown crust. Whether you're a seasoned cook yearning for culinary inspiration or a novice eager to explore new flavors, this definitive guide will equip you with the knowledge to create an unforgettable artichoke pie that will leave a lasting impression on your palate.

Let's cook with our recipes!

ARTICHOKE PIE



Artichoke Pie image

Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.

Provided by Lisa Bianco

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 55m

Yield 7

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
½ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake in preheated oven for 45 minutes, or until crust begins to brown.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g

GRANDMA'S ARTICHOKE PIE



Grandma's Artichoke Pie image

This makes a great appetizer !

Provided by christine messina

Categories     Other Appetizers

Time 1h

Number Of Ingredients 8

1 can(s) artichoke hearts
4 eggs beaten well
1/2 c pepperoni diced
1 c diced mozzarell cheese
1/4 c parmigiano-reggiano, grated
1 tsp pepper
1/2 tsp salt
1 pie crust shell

Steps:

  • 1. Drain artichokes and cut each one in half. In bowl mix together artichokes, eggs, pepperoni,mozzarella cheese, salt , pepper and grated cheese. Pour into pie shell and bake @ 350 degrees for 45 minutes!

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!

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!

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.

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY



Spinach And Artichoke Chicken Stuffed Manicotti Pie Recipe by Tasty image

Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

24 oz manicotti, al dente
2 cups artichoke heart, chopped
2 cups fresh spinach, chopped
1 cup chicken breast, cooked, shredded
1 ½ cups ricotta cheese
1 cup mozzarella cheese, grated, divided
1 cup grated parmesan cheese, grated, divided
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 cup marinara sauce
fresh parsley, chopped, for serving

Steps:

  • Cook manicotti a couple minutes under the box instructions.
  • Drain in a colander, and cut manicotti in half.
  • Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
  • In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
  • Preheat oven to 350°F (180˚C).
  • Transfer the spinach and artichoke mixture into a piping bag.
  • Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
  • Spoon tomato sauce over the filled manicotti.
  • Top with remaining mozzarella cheese, and parmesan cheese.
  • Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
  • Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

ARTICHOKE PIE



ARTICHOKE PIE image

Categories     Vegetable

Yield 8 Slices

Number Of Ingredients 8

1 lg onion chopped
4 cans of artichoke Hearts (drained), or 3 bags of frozen (defrosted) and cut into eights
3 cloves of garlic, minced
2 tbs fresh parsley, chopped
1/2 cup heavy cream or half and half
8 oz grated parmesan cheese
8 eggs, lightly beaten
1 pie crust

Steps:

  • Preheat oven to 350. In large sauce pan, saute onion in olive oil until soft, about 5 minutes. Add garlic and parsley and cook until fragrant but not browned. Add artichokes and cook for 15 minutes, breaking up large chunks. Let mixture cool for 15-30 minutes off the stove. Add eggs, cream and cheese, mixing after each addition. Pour into pie crust and bake for 1 hour or until golden brown. Can be served hot or cold.

NANNY'S MEAT AND ARTICHOKE PIE



Nanny's Meat and Artichoke Pie image

This delicious pie recipe comes from my grandmother's kitchen, complete with artichokes and a blend of meats and cheeses that bakes to perfection! Makes a 10-inch pie in a few easy steps and tastes wonderful chilled.

Provided by JayViolet

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 8

Number Of Ingredients 8

1 (15 ounce) package pastry for double crust 9-inch pies
6 eggs, beaten
1 (14 ounce) can artichoke hearts, drained and diced
8 ounces mozzarella cheese, diced
½ cup grated Parmesan cheese
8 ounces cooked ham, diced
8 ounces salami, diced
1 pinch ground black pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a pie crust into a 10-inch pie pan.
  • Stir eggs, artichoke hearts, mozzarella cheese, Parmesan cheese, ham, salami, and black pepper together in a bowl.
  • Pour mixture into prepared pie crust.
  • Top the pie with remaining pie crust and crimp the edges together. Cover the edges of the crust with a liner or pieces of aluminum foil to prevent burning.
  • Slit the top center of crust for ventilation while baking.
  • Bake pie in the preheated oven until crust is brown, about 45 minutes. Cool completely before cutting.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 27.8 g, Cholesterol 190 mg, Fat 34.3 g, Fiber 2.9 g, Protein 24.1 g, SaturatedFat 11.9 g, Sodium 1302.5 mg, Sugar 0.7 g

ITALIAN MUSHROOM AND ARTICHOKE PIE



Italian Mushroom and Artichoke Pie image

Make and share this Italian Mushroom and Artichoke Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 17

12 sheets frozen phyllo dough, thawed
1/2 lb fresh wild mushrooms or 1/2 lb cremini mushroom
2 (10 ounce) packages frozen artichoke hearts, thawed
1/4 cup fresh lemon juice
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup chopped fresh parsley
salt
fresh ground black pepper
1 (15 ounce) carton low-fat ricotta cheese or 1 (15 ounce) carton fat-free ricotta cheese
3 eggs
1/2 cup freshly grated parmesan cheese
1 tablespoon all-purpose flour
freshly grated nutmeg
3 tablespoons unsalted butter

Steps:

  • Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
  • In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
  • Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
  • Add in the broth in small amounts, waiting until it is absorbed before adding more.
  • Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
  • Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
  • Preheat oven to 375°; oil a 10-inch springform pan.
  • Melt butter and mix with the remaining 2 tablespoons oil.
  • Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
  • Add the artichoke mixture, then top with the ricotta mixture.
  • Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
  • Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
  • Brush with any remaining oil-butter mixture.
  • Bake 40 minutes or until golden; remove from oven and cool, uncovered.
  • Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
  • Serve hot, warm, or at room temperature.

SPINACH AND ARTICHOKE PIE - WW CORE



Spinach and Artichoke Pie - Ww Core image

This is a wonderful crustless quiche recipe. You can get creative with the vegetables you add, but the basic recipe works just fine. Slices can be frozen and reheated for individual meals.

Provided by CoreChick

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces frozen spinach
1 cup mushroom, sliced
1 cup artichoke heart, chopped
1/2 teaspoon olive oil
1/2 cup fat-free cottage cheese
2 teaspoons garlic, minced
1/2 medium onion, chopped
3 eggs
salt
pepper
nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
  • Mix vegetables with remaining ingredients, salt and pepper to taste.
  • Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.

Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 1.4, Cholesterol 140.8, Sodium 197.7, Carbohydrate 12.1, Fiber 6.3, Sugar 2.3, Protein 11.4

ARTICHOKE, CHEESE & MUSHROOM PIE



ARTICHOKE, CHEESE & MUSHROOM PIE image

Categories     Cheese     Vegetable     Appetizer     Bake     Vegetarian

Yield Makes 32 bite size appetizers or 8 pie wedges

Number Of Ingredients 14

1 pkg. puff pastry sheets
1 Tbls. olive or canola oil
2 cloves minced garlic
1 14-oz. can artichoke hearts (halved)
14 oz. fresh mushrooms (1/4 lb.)
½ cup chopped onion (optional)
4 beaten large eggs
1 cup shredded mozzarella cheese
1 cup shredded cheddar or jack cheese
1 cup shredded Swiss cheese
1/4 cup Romano cheese
1/2 cup ripe olives
1/4 tsp. black pepper
1/4 cup chopped parsley

Steps:

  • Thaw puff pastry sheets. Cook garlic in oil. Stir in artichokes & mushrooms (and onions, if desired). Spoon into pastry shell. Combine eggs, three cheeses, olives and pepper and chopped parsley. Pour over veggies. Sprinkle Romano cheese over top. Place second layer of pastry on top (no need to seal edges). Bake on sheet for 40-50 minutes until golden brown. Cut into pie wedges or bite-size appetizers. Enjoy.

ARTICHOKE PIE RECIPE - (3.7/5)



Artichoke Pie Recipe - (3.7/5) image

Provided by junerodgers

Number Of Ingredients 9

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). 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. Bake in preheated oven for 45 minutes, or until crust begins to brown.

ARTICHOKE PIE



Artichoke Pie image

This recipe was given to me by a friend. It makes a great appetizer or lunch dish.

Provided by Kathie Carr

Categories     Savory Pies

Time 1h

Number Of Ingredients 8

1 Tbsp olive oil
1 clove garlic, minced
2 can(s) (6 ounce) artichoke hearts, drained
1/2 c italian seasoned bread crumbs
1/2 c grated parmesan cheese, divided
1 unbaked 9 inch pie crust
3 large eggs, beaten
1 pkg (8 ounce) mozzarella cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees. 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. Bake in preheated oven for 45 minutes, or until crust begins to brown.
  • 2. For main dish, slice pie into 6 servings. For appetizer, slice very thinly into 10-12 slices. Serve warm.

Tips:

  • For an even crispier crust, chill the pie dough before baking.
  • Be careful not to overcook the artichokes, as they will become tough.
  • For a more flavorful filling, use a variety of cheeses, such as Parmesan, mozzarella, and ricotta.
  • Add some chopped sun-dried tomatoes or roasted red peppers to the filling for a pop of color and flavor.
  • Serve the pie warm or at room temperature.

Conclusion:

Artichoke pie is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. With its creamy filling and flaky crust, it's sure to be a hit with everyone at your table. So next time you're looking for a new recipe to try, give artichoke pie a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #appetizers     #side-dishes     #american     #oven     #vegetarian     #dietary     #comfort-food     #taste-mood     #equipment

Related Topics