Best Easy Italian Artichoke Bacon Pie Recipes

I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE

Steps:

• Saute artichokes in olive oil til softened.
• season with garlic salt.
• While artichokes cool slightly, in bowl beat eggs.
• grate mozzarella cheese into eggs then add artichoke mixture & mix well.
• Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
• Bake at 350 for 1 hour.
• Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
• This also reheats in microwave nicely the next day for breakfast lunch & dinner!

ITALIAN MUSHROOM AND ARTICHOKE PIE

Steps:

• Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
• In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
• Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
• Add in the broth in small amounts, waiting until it is absorbed before adding more.
• Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
• Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
• Preheat oven to 375°; oil a 10-inch springform pan.
• Melt butter and mix with the remaining 2 tablespoons oil.
• Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
• Add the artichoke mixture, then top with the ricotta mixture.
• Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
• Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
• Brush with any remaining oil-butter mixture.
• Bake 40 minutes or until golden; remove from oven and cool, uncovered.
• Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
• Serve hot, warm, or at room temperature.

ARTICHOKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.

ARTICHOKE PIE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet over medium heat.
• Saute garlic until it starts to brown.
• Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
• When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
• Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Sprinkle chopped tomato, if using, over top.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.
• Enjoy!

EASY ITALIAN ARTICHOKE-BACON PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl, toss mozzarella cheese, bacon, sun-dried tomatoes, dressing and artichokes. Spread mixture in pie plate.
• In medium bowl, beat remaining ingredients with whisk or fork until blended. Pour over mixture in pie plate.
• Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.