Mrs Cardinals Artichoke Pie Food

GRANDMA'S ARTICHOKE PIE

Steps:

• 1. Drain artichokes and cut each one in half. In bowl mix together artichokes, eggs, pepperoni,mozzarella cheese, salt , pepper and grated cheese. Pour into pie shell and bake @ 350 degrees for 45 minutes!

LEEK & GLOBE ARTICHOKE PIE

Steps:

• Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
• Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
• Clear a big space on your work surface or kitchen table - you're going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
• Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don't roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
• Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
• Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that's already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.

I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE

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!

CRISPY ARTICHOKE HEARTS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
• In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
• Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

MARINATED ARTICHOKES

Steps:

• Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
• Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
• Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
• Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
• Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

NONNA'S ARTICHOKES

Steps:

• Butter a 9-by-13-inch flameproof baking dish. Set aside. Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes. Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices. Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish. Sprinkle with the salt, pepper, olives and capers. Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.

ARTICHOKE PIE

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.

ARTICHOKE HEARTS A LA FRANCESE

Steps:

• Cut the artichoke hearts into quarters.
• Measure the flour into a shallow bowl and season it with salt and pepper.
• In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
• Set a plate by the bowl of flour.
• Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
• Heat the oil in a large skillet over medium heat.
• Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
• Continue with the remaining artichoke hearts.
• Cook for 2-3 minutes, or until golden brown.
• Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
• Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
• Sprinkle with salt and pepper.
• Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
• Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
• Carefully move the skillet in a circular motion as the butter melts.
• Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
• Taste for seasonings.
• Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
• Scatter the parsley on top.
• Serve immediately.

MRS. CARDINAL'S ARTICHOKE PIE

Steps:

• *Saute butter in pan. Add enough bread crumbs until they are absorbed in butter. Do not burn. Set aside. This is the topping for the pie. *Drain oil from artichokes. Wash and dice artichokes to bite size pieces. I cut the hard stems from the bottom and use the softer portion of the artichoke. Saute artichokes in a frying pan with olive oil until tender. *Beat three eggs in a small mixing bowl with S&P and oregano. * Pour artichokes into pie crust and pour egg mixture on top of that. *Sprinkle with a layer of parmesan cheese. * Place bread crumb topping on top. * Bake at 350 for 35 minutes (could be longer or less, can�t quite remember - you want the egg mixture to cook, but not burn the bread crumbs).
• *Saute butter in pan. Add enough bread crumbs until they are absorbed in butter. Do not burn. Set aside. This is the topping for the pie. *Drain oil from artichokes. Wash and dice artichokes to bite size pieces. I cut the hard stems from the bottom and use the softer portion of the artichoke. Saute artichokes in a frying pan with olive oil until tender. *Beat three eggs in a small mixing bowl with S&P and oregano. * Pour artichokes into pie crust and pour egg mixture on top of that. *Sprinkle with a layer of parmesan cheese. * Place bread crumb topping on top. * Bake at 350 for 35 minutes (could be longer or less, can�t quite remember - you want the egg mixture to cook, but not burn the bread crumbs).