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Artichoke Pie
(or casserole or dip)
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My favorite and most-requested appetizer, this artichoke dish is sure to please. And, it's easy-peasy to make!
Ingredients
2 jars of marinated artichokes (the small jars)
1 medium onion -- chopped small
1 clove garlic – minced
4 eggs
½ lb. Swiss cheese – shredded. (Also works with Gruyere or a combination of melty cheeses).
¼ tsp salt
½ tsp oregano
¼ cup seasoned breadcrumbs
1/8 tsp pepper
1/8 tsp dried parsley
Â
Preparation
Preheat oven to 325 degrees and grease an 8x8 baking pan (although I often use other bakeware which is about the same size but are oval or rectangular…).
Sauté onion and garlic in the juice from one jar of artichokes (throw away the juice from the other jar).
Chop the artichokes into small pieces (I do this in the food processor).
Beat the eggs, add the cheese, onion/garlic mixture, the artichokes, all the seasonings and breadcrumbs and mix well. Pour into prepared baking dish. You can refrigerate this for several hours until you need it.
Bake for 30-35 minutes or until top is slightly browned and bubbly around the edges. If you happen to cook a bit longer, know the dish will firm up and not be gooey and spreadable, but will still be delicious!
If serving as a dippable/ spreadable appetizer, serve with crunchy bread, pita toast pieces, or crackers. If serving as a brunch option at room temperature, this will firm up as it cools. If you want to serve it hot (like a crustless quiche), bake a few minutes longer so it comes out of the oven already firm.
Please know that this can be frozen after being cooked. Simply bring it back to room temperature. I would not recommend trying to re-heat it, though, to make it gooey again...