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Saturday, December 02, 2006

Artichoke Pie

Seasonal Recipe of the Week
I had never heard of Artichoke pie till I was in New York in October and my pal Peter said something about having to call and order two pies for Thanksgiving. What are you talking about? Don’t you know about the Artichoke Pie from Joe’s Busy Corner? They only make it at Thanksgiving and Christmas. Who knew? So I went over there to try to convince them to give me the recipe or make me one, neither happened. But I did get one last week. So this is the best I can do to try to mimic the recipe. This is a work in progress and as I come closer to the flavor I remember I will update the recipe.

oil based pastry for double crust 9" pie
2 (6 oz.) jars artichokes, drained and chopped
1 onion, finely chopped
1 Tbsp. olive oil
16 oz. ricotta cheese
1/2 cup sour cream
4 eggs, beaten
1/2 cup grated Parmesan cheese
1-1/2 cups shredded Swiss cheese
1 tsp. dried tarragon leaves
1/2 teaspoon garlic
1/4 tsp. salt
1/8 tsp. white pepper
1 Tbsp. heavy cream

Preheat oven to 375 degrees. Line 9" pie pan with one half pastry; roll the other half into a 10" circle. Cover and set aside. Prepare artichoke hearts and set aside. In heavy skillet, cook onions in olive oil until tender. Set aside. In large bowl, combine ricotta, sour cream, eggs, Parmesan and swiss cheeses, tarragon, salt, and pepper. Add chopped artichoke hearts and cooked onions. Pour into prepared pie shell.

With extra pastry round, cut lattice strips and overlap on top of pie. Seal edges with a little egg wash. Brush with 1 Tbsp. heavy cream. Bake at 375 degrees for 35-45 minutes until crust is golden brown and filling is set.