Review and Repost of California Artichoke Pie Recipe

[Guest guest]

I made this for our Thanksgiving meal and everyone LOVED it. I used

shredded cheddar cheese instead of Provolone and a 13oz can of water packed

artichokes instead of the oil packed marinated ones, since they were out of

them at the store. I just added a little oil and Italian seasonings to the

pan before I sauted the artichokes, mushrooms and garlic. Thanks Lily for

this wonderful recipe. It is in our artichoke recipes.

Judy

 

This sure impresses guests with apprearance and taste.

You only need a slice, it's a comfort dinner pie.

 

California Artichoke Pie

 

2 (9-inch) pie crusts (make sure no lard is used)

1 (6oz) jar marinated artichoke hearts chopped (I add 1/2 jar more)

1/2 lb. mushrooms, chopped

2 garlic cloves, minced

1 tbl. sundried tomatoes, finely diced

4 eggs

2 cups shredded charp provolone cheese

1/8 tsp. cayenne pepper or some red pepper flakes

 

Preheat oven to 400 degrees. Line a 9-inch pie plate with one pie crust.

In a large frying pan cook the mushrooms, artichoke hearts, and garlic

over

medium heat for 2 - 3 minutes, add the sundried tomatoes.

In a large bowl beat eggs lightly. Mix in the cheese and cayenne.

Stir in the artichoke mixture. Pour filling into prepared pie plate.

Lay second pie crust over top and crimp the edges together.

With a sharp knife, make 4 slits in center of top shell.

Bake for 40 - 45 minutes, until crust is golden brown.

Serve hot or room temperature.