ARTICHOKE PIE
Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.
Provided by Lisa Bianco
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
- Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
- Bake in preheated oven for 45 minutes, or until crust begins to brown.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g
ARTICHOKE SOUFFLE PIE
This looks complicated but I assure you it is worth every bit of effort and if you follow the steps it will come out perfect every time Your family or guests will OOOooh at the sight of this dish. Perfect for a brunch where you have other already prepared dishes.. The Recipe #24485 can be made the day before and just warmed.
Provided by Bergy
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fit unbaked pie crust into a 10" pie plate.
- Heat oven to 400°F.
- Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
- In a saucepan melt the butter (margarine).
- Blend in the flour, dill weed, salt and pepper.
- Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
- Add cheese, stir the mixture until the cheese has melted; set aside.
- In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
- in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
- Gradually beat the cheese mixture into the egg yolks.
- Pour the egg yolk mixture over the egg whites and fold together gently.
- Spoon artichoke mixture into the pie shell.
- Pour souffle over the artichokes.
- Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
- Serve at once with Chicken Parmesan sauce (Recipe #24485).
Nutrition Facts : Calories 331.2, Fat 23.4, SaturatedFat 11, Cholesterol 144.1, Sodium 489.3, Carbohydrate 18.8, Fiber 2.7, Sugar 0.9, Protein 12.3
ARTICHOKE PIE
This is extremely easy to make and always a big hit! It makes a great appetizer or side dish! I love artichoke hearts!
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium heat.
- Saute garlic until it starts to brown.
- Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
- When heated through, transfer half of artichoke mixture to pie crust.
- Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
- Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
- Sprinkle chopped tomato, if using, over top.
- Bake in preheated oven for 45 minutes, or until crust begins to brown.
- Enjoy!
I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE
I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)
Provided by Kiwiwife
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute artichokes in olive oil til softened.
- season with garlic salt.
- While artichokes cool slightly, in bowl beat eggs.
- grate mozzarella cheese into eggs then add artichoke mixture & mix well.
- Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
- Bake at 350 for 1 hour.
- Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
- This also reheats in microwave nicely the next day for breakfast lunch & dinner!
CHEESE SOUFFLE-FILLED ARTICHOKES
Serve this delicious standout dish together with your traditional Easter spread for a meal that will truly impress.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Cut off top half of each artichoke and trim base so that artichokes sit flat. Using a pair of sharp kitchen shears, cut off pointed tips of each artichoke leaf.
- Set a steamer basket in a large pot. Fill pot with enough water so that it comes just below steamer basket. Bring to a boil over high heat. Place artichokes in steamer basket, working in batches if necessary, and reduce heat to medium-low and cover. Steam until artichokes are tender and inner leaves can be easily removed, 45 to 50 minutes, adding more water to pot, if necessary.
- Remove artichokes from steamer basket and let cool until easy to handle. Using tongs and a spoon, remove and discard inner leaves and choke so that only the outer three to four layers remain, creating a large, hollow opening. Transfer artichokes to a large baking sheet and let cool completely. Artichokes can be steamed and hollowed up to 1 day in advance; cover with plastic wrap and transfer to refrigerator until ready to use.
- Preheat oven to 400 degrees.
- Generously brush artichoke leaves and hollowed cavity with melted butter; set aside. In a medium bowl, mix together breadcrumbs, olive oil, lemon zest, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Divide breadcrumb mixture among artichoke leaves by gently pulling leaves away from centers and spooning breadcrumbs into the base of each leaf, avoiding the hollowed-out center but making sure to fill the leaves at the base. Gently pull stuffed leaves outward to create a wide opening for the souffle; set aside.
- In a small saucepan, whisk together flour and 1 1/2 teaspoons salt. Gradually whisk in half-and-half and place over medium-high heat; cook, whisking constantly until thick and smooth, about 5 minutes.
- Transfer half-and-half mixture to a large bowl. Scatter butter over top; butter will melt and help prevent a skin from forming. Let cool until lukewarm. Stir in egg yolks and cheese and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Quickly but gently fold egg white mixture into bowl with egg yolk mixture. Immediately divide evenly among hollowed artichoke centers and transfer to oven. Bake until souffle is puffed and golden brown, 45 to 50 minutes. Remove from oven and serve immediately.
JERUSALEM ARTICHOKE SOUFFLE
Pureed and baked in an airysouffle, Jerusalem artichokes lendstructure and flavor withoutweighing it down.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Brush inside of a 1 1/2-quart souffle dish with melted butter. Add 2 tablespoons each hazelnuts and cheese to dish; rotate to coat. Set aside.
- Combine milk and artichokes in a medium saucepan; bring just to a boil over medium heat. Reduce heat to medium-low; simmer, uncovered, until artichokes are tender when pierced with the tip of a paring knife, about 30 minutes. Drain in a colander set over a heatproof bowl, reserving 1 1/4 cups milk.
- In a food processor, puree artichokes until smooth. Pass puree through a fine sieve into a bowl; discard solids.
- Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook, stirring, 2 minutes. While whisking, slowly add reserved milk; whisk until smooth, then whisk in puree. Remove from heat.
- Whisk in egg yolks, one at a time, until smooth. Whisk in salt, herbs, and remaining 1/3 cup hazelnuts and 1/4 cup cheese.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites to stiff peaks; gently fold into artichoke mixture and spoon into prepared dish. Bake until puffed and golden brown, about 40 minutes. Serve immediately.
More about "artichoke souffle pie food"
ARTICHOKE SOUFFLé RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 1 hr
ARTICHOKE PIE RECIPE - THE SPICE HOUSE
From thespicehouse.com
ARTICHOKE SOUFFLE RECIPE BY WHATS.COOKING | IFOOD.TV
OYSTER AND ARTICHOKE SOUFFLé | CUISINE TECHNIQUES
From greatchefs.com
SPINACH AND ARTICHOKE SOUFFLé [VEGAN] - ONE GREEN …
From onegreenplanet.org
ARTICHOKE SOUFFLE W/ GOAT CHEESE AND THYME
From feastingathome.com
PIN ON RECIPES - PINTEREST
From pinterest.com
ARTICHOKE SOUFFLE RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
JERUSALEM ARTICHOKE SOUFFLé - BY ANDREA JANSSEN
From byandreajanssen.com
ARTICHOKE SOUFFLE - RECIPE - COOKS.COM
From cooks.com
BREAKFAST SOUFFLE WITH SPINACH AND ARTICHOKE (PANERA BREAD STYLE)
From recipeflow.com
SPINACH ARTICHOKE EGG CASSEROLE - A SPICY PERSPECTIVE
From aspicyperspective.com
WHAT IS A SOUFFLé? 8 TIPS FOR COOKING THE PERFECT ... - MASTERCLASS
From masterclass.com
ARTICHOKE PIE RECIPE - FOOD.COM
From food.com
ARTICHOKE-SAFFRON SOUFFLE - BEWITCHING KITCHEN
From bewitchingkitchen.com
ARTICHOKE AND SPINACH SOUFFLE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
COPYCAT PANERA SPINACH AND ARTICHOKE EGG SOUFFLES
From tatertotsandjello.com
SPINACH ARTICHOKE SOUFFLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DOUBLE-BAKED CHEESE SOUFFLé WITH ARTICHOKES - THE WIMPY …
From thewimpyvegetarian.com
ARTICHOKE SOUFFLE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ARTICHOKE-CRAB SOUFFLé - LUNCH RECIPES
From fooddiez.com
THE GOOD DISH FREEZER SECTION SPINACH & ARTICHOKE PHYLLO PIE
From gooddishtv.com
CREAMED SPINACH SOUFFLé WITH ARTICHOKES - COOKING WITH MAMMA C
From cookingwithmammac.com
ARTICHOKE SOUFFLE PIE RECIPE - TEXTCOOK
From textcook.com
ARTICHOKE PIE | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEST COOKING BUTTER RECIPES: ARTICHOKE SOUFFLE PIE
From worldbestbutterrecipe.blogspot.com
ARTICHOKE SOUFFLE - RECIPES | COOKS.COM
From cooks.com
ARTICHOKE PIE - FOOD RECIPES
From recipes.studio
PANERA BREAD SPINACH ARTICHOKE BAKED EGG SOUFFLE - TOP SECRET …
From topsecretrecipes.com
ARTICHOKE SOUFFLE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
COPYCAT PANERA SPINACH ARTICHOKE SOUFFLE
From recipeschoice.com
ARTICHOKE SOUFFLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ARTICHOKE SOUFFLE PIE - MEDITERRANEAN RECIPES
From fooddiez.com
GREEK HAM AND CHEESE SOUFFLE PIE | AKIS PETRETZIKIS
From akispetretzikis.com
VEGAN "SOUFFLé" WITH SPINACH & ARTICHOKE - CLEAN GREEN SIMPLE
From cleangreensimple.com
SPINACH ARTICHOKE HAND PIES - WILL COOK FOR SMILES
From willcookforsmiles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love