artichoke pie recipe
The Best artichoke pie recipe
This recipe is also incredibly versatile. You can make it ahead of time and reheat it, or even serve it at room temperature if you’re feeding a crowd. I’ve brought it to picnics, potlucks, and even as a side for Thanksgiving. The best part? It’s easy to customize—swap in different cheeses or add a little spinach if you want extra greens. It’s one of those dishes that never disappoints, and I always get requests for the recipe when I bring it somewhere. If you’re looking for a dish that’s both comforting and a little bit fancy, this is it.
Savory Artichoke Pie
A delightful and flaky pie filled with tender artichoke hearts, creamy cheese, and aromatic herbs. Perfect as an appetizer or light main dish, this pie brings Mediterranean flavors to your table.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 4-5 tbsp ice water
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- 1 egg
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 egg yolk
- 1 tbsp water
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
In a mixing bowl, combine flour and salt for the crust. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. -
3
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 15 minutes. -
4
While the dough chills, heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. -
5
Stir in the chopped artichoke hearts and cook for 2 minutes. Remove from heat and let cool slightly. -
6
In a bowl, whisk together Parmesan, ricotta, egg, parsley, oregano, salt, black pepper, and red pepper flakes (if using). Fold in the artichoke mixture. -
7
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides. -
8
Pour the artichoke filling into the crust and spread evenly. -
9
Roll out the remaining dough (or cut into strips for a lattice top) and place over the filling. Crimp the edges to seal. Whisk egg yolk with water and brush over the top crust. -
10
Bake for 25-30 minutes, or until the crust is golden brown and the filling is set. Let cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- 9-inch pie dish
- Skillet
- Whisk
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Savory Artichoke Pie Works
❓ Frequently Asked Questions About Savory Artichoke Pie
1. Can I use canned or frozen artichokes instead of fresh ones for the pie?
Yes! Canned or frozen artichoke hearts work well in this recipe. If using canned, drain and rinse them thoroughly to remove excess salt. For frozen artichokes, thaw and pat them dry before chopping. Fresh artichokes will give the best texture, but pre-prepared ones save time.
2. What type of crust works best for artichoke pie?
A buttery, flaky pie crust or puff pastry works best for artichoke pie. You can use store-bought dough for convenience or make a homemade crust for extra flavor. If you prefer a lighter option, a phyllo dough crust can also work, though it may require extra layers for structure.
3. Can I make artichoke pie ahead of time?
Absolutely! You can assemble the pie a day in advance and refrigerate it (unbaked). Cover it tightly with plastic wrap or foil to prevent drying. When ready to bake, add 5–10 extra minutes to the cooking time since it will be cold. Alternatively, bake it fully, cool it, and reheat slices in the oven at 350°F (175°C) for 10–15 minutes.
4. How do I prevent the artichoke pie from becoming soggy?
To avoid a soggy crust, pre-bake (blind bake) the bottom crust for 10–12 minutes before adding the filling. Also, ensure artichokes are well-drained and patted dry. If using a creamy filling, consider adding a thin layer of grated cheese or breadcrumbs to absorb excess moisture.
5. What are some good substitutions for dairy in artichoke pie?
For a dairy-free version, replace heavy cream with coconut milk or cashew cream. Use vegan cheese alternatives or nutritional yeast for a cheesy flavor. Olive oil or vegan butter can substitute for regular butter in the crust. Just ensure any plant-based alternatives are well-seasoned to match the original flavor.
