Nannys Meat And Artichoke Pie Food

NONNA'S ARTICHOKES

Steps:

• Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
• Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
• Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
• Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

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.

NANNYS CHOCOLATE PIE 5 STAR FAMILY FAVORITE

Steps:

• Combine all accept vanilla and cook on low heat until very thick. Stir often to prevent scorching. Remove from heat- let sit a minute or two and stir in vanilla.
• Pour into pie shell.
• Top with meringue and bake as directed.
• I will be posting Nannys Meringue Recipe.

GRANDMA'S ARTICHOKES

Steps:

• Trim artichoke stems flat so the artichokes can stand upright and rinse artichokes thoroughly in running water. Hold artichokes upside down over a work surface and smash the artichokes lightly to open the leaves. Spread 1/4 of the garlic into the spaces between leaves of each artichoke.
• Season artichokes with salt, black pepper, and 1 tablespoon grated Romano cheese per artichoke, opening the leaves and letting the seasonings and cheese into the leaves. Push torn leaves of parsley into the spaces between the leaves to hold the seasonings in.
• Set the artichokes upright in a saucepan and pour peanut oil over the artichokes, letting the oil seep into the crevices between leaves. Gently pour water into the saucepan, taking care not to let the water splash on the artichokes and wash off the oil. Cover pan.
• Bring to a boil, reduce heat to low, and simmer gently until the outer leaves of the artichoke are easy to strip off but are not mushy or falling apart, about 1 hour. Test for salt and season with more if desired; simmer 5 to 10 more minutes to let the salt dissolve.

NANNY'S MEAT AND ARTICHOKE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a pie crust into a 10-inch pie pan.
• Stir eggs, artichoke hearts, mozzarella cheese, Parmesan cheese, ham, salami, and black pepper together in a bowl.
• Pour mixture into prepared pie crust.
• Top the pie with remaining pie crust and crimp the edges together. Cover the edges of the crust with a liner or pieces of aluminum foil to prevent burning.
• Slit the top center of crust for ventilation while baking.
• Bake pie in the preheated oven until crust is brown, about 45 minutes. Cool completely before cutting.

ARTICHOKE PIE

Steps:

• Cook artichokes, drain and dice.
• Beat eggs thoroughly and add all ingredients.
• Mix well and pour into pie shell.
• Bake at 375º for 45 to 60 minutes or until set.
• You may need to cover the crust edge with foil for the first half of the cooking time to prevent over-browning.

ARTICHOKE-CRAB BAKE

Steps:

• Preheat oven to 375 dgrees F.
• Combine crabmeat, Swiss cheese, green pepper, onion, and salt. (And any added spices.).
• Blend mayonnaise and lemon juice; toss with crab mixture.
• Spray a baking dish with non-stick cooking spray. Place artichoke hearts on bottom of baking dish; pour crabmeat mixture over the artichokes.
• Cover and bake for 35 minutes or until heated through.