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Artichoke Pie

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A savory Italian‑inspired pie filled with tender artichokes, creamy ricotta, Parmesan, and fresh herbs in a flaky crust.

Ingredients

Scale
  • 1 (9‑inch) pie crust, store‑bought or homemade
  • 2 cups marinated or canned artichoke hearts, drained and chopped
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1 clove garlic, minced
  • 2 green onions or 1 small onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: ¼ tsp crushed red pepper flakes

Instructions

  1. Preheat oven to 375°F (190°C). Place pie crust in a 9‑inch pie dish, trim and crimp edges.
  2. In a bowl, combine ricotta, Parmesan, eggs, garlic, green onions, parsley, salt, pepper, and red pepper flakes if using.
  3. Fold chopped artichokes into the cheese mixture until evenly distributed.
  4. Pour mixture into prepared crust and smooth the top.
  5. Bake for 35–40 minutes, until filling is set and crust is golden.
  6. Allow the pie to cool for 10 minutes before slicing.
  7. Serve warm or at room temperature, optionally with a side salad or marinara sauce.

Notes

  • Use fresh artichoke hearts steamed and trimmed if preferred.
  • Swap ricotta with goat cheese or cottage cheese for variation.
  • Boost flavor by adding spinach, sun‑dried tomatoes, or crumbled feta.
  • Make ahead: assemble ahead and refrigerate, then bake just before serving.

Nutrition

Find it online: https://ukfinda.com/artichoke-pie/