Artichoke Pie


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This veggie pie looks as good as it tastes. It's filled with artichokes and cheese, and is perfect for an appetizer.

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Time needed

45 min cooking

Serving Size / Yield

9-12 servings


  • 1 14-oz. can artichoke hearts (water packed)
  • 1 Tbs. bread crumbs
  • 12 eggs, separated
  • 2 Tbs. milk
  • 4 Tbs. butter
  • 2 Tbs. flour
  • salt
  • pepper
  • 2 Tbs. parmesan cheese, grated
  • 8 oz. mozzarella cheese, sliced

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Preheat oven to 375 degrees. Grease and sprinkle with bread crumbs in a 9x9-inch pyrex or heat-proof dish. Drain artichokes and cut into quarters. Set aside. In a large mixer bowl, beat egg whites until stiff peaks form. Add egg yolks, one at a time, then milk, butter, flour, salt and pepper, beating well after each addition.

Remove bowl from mixer. Gently fold in parmesan cheese and quartered artichokes. Blend well. Pour mixture into prepared dish. Top with mozzarella slices and bake until golden brown for about 40-45 minutes.

This recipe is from "What's Cooking in Niles."

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