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Italian Artichoke Pie

Makes: 8 servings
Prep 20 mins Bake 350°F 45 mins Stand 10 mins
Italian Artichoke Pie
Ingredients
  • 3  beaten eggs
  • 1 3  ounce  package cream cheese, softened
  • 3/4  teaspoon  garlic powder
  • 1/4  teaspoon  pepper
  • 1 1/2  cups  shredded mozzarella cheese (6 ounces)
  • 1  cup  ricotta cheese
  • 1/2  cup  mayonnaise or salad dressing
  • 1 14  ounce can  artichoke hearts, drained
  • 1/2 15  ounce can  (3/4 cup) garbanzo beans, rinsed and drained
  • 1 2 1/4 ounce can  sliced pitted ripe olives, drained
  • 1 2  ounce jar  diced pimientos, drained
  • 2  tablespoons  snipped parsley
  • 1  unbaked 9-inch pastry shell
  • 1/3  cup  grated Parmesan cheese
  • 2  small tomatoes, sliced
Directions

1. In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 cup of the mozzarella cheese, the ricotta cheese, and mayonnaise or salad dressing. Stir until thoroughly combined.

2. Quarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimientos, and parsley into the cheese mixture. Pour into pastry shell.

3. Bake in a 350 degree F oven for 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let stand for 10 minutes. Arrange tomato slices and quartered artichoke hearts over the top. Cut into wedges. Makes 8 servings.

Nutrition Facts (Italian Artichoke Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 764,
  • Fat, total (g) 47,
  • chol. (mg) 234,
  • sat. fat (g) 20,
  • carb. (g) 51,
  • pro. (g) 36,
  • sodium (mg) 1152,
  • Percent Daily Values are based on a 2,000 calorie diet

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