I Can't Be Left Alone with It Artichoke Pie

Indulge in the irresistible charm of "I Can't Be Left Alone with It Artichoke Pie," a rich and savory dish that promises to steal the spotlight at any meal. This velvety pie combines tender artichoke hearts sautéed with garlic and onion, enveloped in a luscious blend of ricotta, mozzarella, and Parmesan cheeses, with a hint of fresh parsley and warming nutmeg. Nestled in a flaky pie crust and baked to golden perfection, this show-stopping recipe is perfect for brunch, lunch, or dinner. With its creamy texture, cheesy goodness, and earthy artichoke flavor, this artichoke pie is both comforting and elegant—a dish that’s impossible to resist. Serve it warm or at room temperature for a crowd-pleasing delight that will leave everyone asking for seconds!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 16 oz Frozen artichoke hearts, thawed and chopped
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 medium Yellow onion, finely chopped
• 4 large Eggs
• 1 cup Ricotta cheese
• 1 cup Shredded Parmesan cheese
• 1 cup Mozzarella cheese, shredded
• 0.5 cup Heavy cream
• 2 tbsp Fresh parsley, chopped
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.125 tsp Nutmeg, freshly grated (optional)
• 1 9-inch Pie crust (homemade or store-bought)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges if desired. Place it in the refrigerator while you prepare the filling.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.

Step 4

Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Stir in the thawed and chopped artichoke hearts. Cook for 5-6 minutes until they are tender. Set the mixture aside to cool slightly.

Step 6

In a large mixing bowl, whisk together the eggs, ricotta cheese, heavy cream, and 3/4 cup of the Parmesan cheese. Reserve the remaining 1/4 cup of Parmesan for topping.

Step 7

Add the mozzarella cheese, parsley, salt, black pepper, and nutmeg (if using) to the egg mixture. Mix until well combined.

Step 8

Fold the cooked artichoke mixture into the egg and cheese mixture. Stir gently to combine.

Step 9

Pour the filling into the prepared pie crust. Spread the mixture evenly with a spatula.

Step 10

Sprinkle the reserved 1/4 cup of Parmesan cheese over the top of the pie.

Step 11

Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown.

Step 12

Remove the pie from the oven and allow it to cool for 10-15 minutes before slicing and serving.

Step 13

Garnish with additional chopped parsley if desired. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1607.1g)

Amount per serving	% Daily Value*
Calories	3487.9

Total Fat 234.0g	0%
Saturated Fat 105.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1182.8mg	0%
Sodium 5330.2mg	0%
Total Carbohydrate 212.6g	0%
Dietary Fiber 31.8g	0%
Total Sugars 17.5g
Protein 141.1g	0%

Vitamin D 164IU	0%
Calcium 3086.7mg	0%
Iron 16.8mg	0%
Potassium 2285.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 16.0%

Carbs: 24.2%