Artichoke Pie

Artichoke Pie is a savory and hearty dish made with tender artichoke hearts, eggs, cheese, and aromatic seasonings, all baked into a golden pie crust or served crustless for a lighter option. It’s perfect for brunch, lunch, or a simple dinner.

Why You’ll Love This Recipe

• Features the unique, nutty flavor of artichokes
• Easy to prepare with minimal hands-on time
• Delicious hot, warm, or at room temperature
• Great for meal prep or serving at gatherings
• Customizable with different cheeses, herbs, or add-ins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store-bought)
• Canned or jarred artichoke hearts, drained and chopped
• Eggs
• Parmesan cheese
• Mozzarella cheese or cheddar
• Onion, finely chopped
• Olive oil
• Fresh parsley or other herbs
• Salt and black pepper

directions

1. Preheat oven to 350°F (175°C). If using a crust, par-bake it for 8–10 minutes until lightly set.
2. Sauté chopped onion in olive oil until softened and golden. Add artichoke hearts and cook for 5–10 minutes.
3. In a mixing bowl, whisk eggs, Parmesan, mozzarella, herbs, salt, and pepper.
4. Stir in the sautéed artichoke and onion mixture.
5. Pour into the pie crust or greased baking dish for a crustless version.
6. Bake for 40–45 minutes or until the center is set and top is golden.
7. Cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

• Servings: 6–8 slices
• Prep time: 15 minutes
• Cook time: 40–45 minutes
• Total time: 1 hour

Variations

• Go crustless for a lighter, gluten-free version
• Add sautéed spinach or cooked bacon for variety
• Use Gruyère, ricotta, or goat cheese for a flavor twist
• Top with extra cheese or breadcrumbs for a crispier top
• Include a splash of cream or milk for a richer texture

storage/reheating

• Refrigerate leftovers in an airtight container for up to 4 days
• Reheat in the oven at 350°F for 10–15 minutes or microwave individual slices
• Freeze cooled slices for up to 3 months; thaw overnight and reheat before serving

FAQs

1. Can I make this without a crust?

Yes, simply bake the filling in a greased dish for a crustless version.

2. Do I need to cook the artichokes first?

If using canned or jarred artichokes, just drain and sauté them briefly.

3. Can I add meat?

Yes, diced ham, pancetta, or cooked bacon make great additions.

4. Is it vegetarian?

Yes, as long as you don’t include meat add-ins.

5. What’s the best cheese to use?

Parmesan and mozzarella are classic, but Gruyère or ricotta also work well.

6. How do I prevent a soggy crust?

Pre-bake the crust and ensure ingredients aren’t too wet.

7. Can I prepare this ahead?

Yes, assemble the pie and refrigerate for up to 24 hours before baking.

8. What herbs pair well with artichokes?

Parsley, basil, dill, and thyme all complement the flavor of artichokes.

9. Can I use frozen artichokes?

Yes, just thaw and drain them before using.

10. Is this freezer-friendly?

Yes, freeze cooked slices or the whole pie and reheat as needed.

Conclusion

Artichoke Pie is a savory delight that’s easy to make and even easier to enjoy. Whether served for brunch, as a vegetarian main course, or a make-ahead dish for the week, this recipe is full of flavor and versatile enough to suit your taste. Try it crusted or crustless—either way, it’s a satisfying crowd-pleaser.

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