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Artichoke Pie

April 28, 2010

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Spring time means artichokes. This recipe, however, does not require fresh artichokes; I used a can each of artichoke bottoms and artichoke hearts. In fact, this pie may be best for a cold night where the heavy and savory filling would comfort. This recipe also makes a lovely presentation as an appetizer served with pieces of hard bread.

Preheat your oven to 400F. Pull out a sheet of puff pastry from the freezer and let thaw for 45 minutes on the counter. 

Sauté in olive oil for 25 minutes over medium high heat and then set aside to cool:

  • 1 teaspoon dried thyme
  • 1 diced onion or shallot
  • 2 minced cloves of garlic
  • 1 can artichoke hearts
  • 1 can artichoke bottoms
  • salt & pepper to taste

While the artichokes are on the heat, in a bowl mix together:

  • 1 8oz package cream cheese
  • 1 whole egg
  • 1 teaspoon ground black pepper
  • 1 teaspoons salt
  • 1 tablespoon harrissa (or other concentrate pepper paste), to taste
  • 1/2 cups parmesan cheese

Once the cream cheese mixture becomes even in color, and the sautéed ingredients are cooled, fold the artichoke mixture into the cream cheese mixture. Lay your puff pastry sheet over a pie dish, and fill with the artichoke mixture.

Mix together and spread over the top of the pie:

  • 1/4 cup parmesan cheese
  • 1/4 cup bread crumbs
  • 1/2 teaspoon dried Italian herbs

Fold the edges of the pastry over onto the top of the pie, framing a pretty cross design in the mixture. Bake until the pastry looks pretty, about 30-40 minutes. Slice and enjoy as a decedent artichoke pie or feature it with lovely toasts as an hors d’oeuvre.

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One Comment leave one →
  1. Juju permalink
    May 4, 2010 4:00 pm

    Sounds very interesting and good….Ill have to TRY to make it in the near future.

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