artichoke pie recipe
The Best artichoke pie recipe
What I love most about this recipe is how versatile it is. You can serve it warm as a main dish with a simple salad, or slice it up for a hearty appetizer when we have friends over. It’s also great cold the next day, which makes it ideal for meal prep or potlucks. Plus, artichokes are loaded with fiber, antioxidants, and vitamins, so I feel good about serving it to my family. It’s one of those dishes that checks all the boxes—delicious, easy, and nutritious. If you haven’t tried making an artichoke pie before, you’re in for a treat. It’s become a staple in our house, and I’m pretty sure it’ll find its way into yours too.
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
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 14 oz canned artichoke hearts, drained and chopped
- ½ cup grated Parmesan cheese
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp black pepper
- 2 large eggs, beaten
- ½ cup heavy cream
- 1 egg yolk
- 1 tbsp water
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
In a large mixing bowl, combine flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs. -
3
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough. -
4
Divide the dough into two equal parts, shape into discs, wrap in plastic, and refrigerate for 30 minutes. -
5
While the dough chills, heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 3 minutes, then add garlic and cook for another 30 seconds. -
6
Add the chopped artichoke hearts, parsley, oregano, and black pepper. Cook for 2-3 minutes, then remove from heat and let cool slightly. -
7
In a separate bowl, whisk together the eggs, heavy cream, Parmesan, and feta. Stir in the artichoke mixture until well combined. -
8
Roll out one disc of 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. -
9
Pour the artichoke filling into the crust. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal, then cut a few slits in the top to allow steam to escape. -
10
Whisk the egg yolk with water and brush it over the top crust for a golden finish. -
11
Bake for 35-40 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 food processor
- Rolling pin
- 9-inch pie dish
- Skillet
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Savory Artichoke Pie Works
❓ Frequently Asked Questions About Savory Artichoke Pie
1. Can I use frozen artichokes instead of fresh ones for the pie?
Yes, you can substitute frozen artichokes for fresh in the pie. Thaw and drain them well before using to prevent excess moisture. Canned artichokes (drained and patted dry) also work, but they may have a softer texture.
2. What type of cheese works best in an artichoke pie?
A mix of cheeses like feta, ricotta, or Parmesan adds richness and flavor. Feta provides a tangy contrast, while ricotta keeps the filling creamy. For a sharper taste, try goat cheese or a sprinkle of Gruyère.
3. Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust up to 2 days in advance and store it in the fridge, wrapped tightly in plastic. For longer storage, freeze it for up to 3 months. Thaw in the fridge before rolling it out.
4. How do I prevent a soggy bottom crust?
To avoid a soggy crust, blind-bake (pre-bake) the bottom crust for 10–12 minutes before adding the filling. You can also brush the crust with a thin layer of beaten egg white before baking to create a moisture barrier.
5. Can I make this pie vegetarian or vegan?
Yes! For a vegetarian version, ensure the crust and cheese are vegetarian-friendly. For a vegan pie, use a plant-based crust, substitute cheese with vegan alternatives (like cashew ricotta), and replace eggs with a flaxseed or aquafaba mixture.