2 9-inch deep dish pie crusts
2 cans whole artichoke hearts in water, drained
6 ounces heavy cream
6 ounces half and half
1/ 2 teaspoon nutmeg
3 tablespoons cornstarch
12 ounce package Quattro Formaggio – Trader Giotto’s
(Asigago, Parmesan, Fontina and Provolone cheeses)
1. Oven 375 degrees.
2. In the bottom and sides of the pie crusts, poke holes with a fork then place in oven and bake for 8 to 10 minutes. Remove from oven and set aside to cool.
3. Lower oven to 350 degrees.
4. After draining all water from artichokes, chop the artichoke hearts into small pieces, place in a bowl. Add about 6 ounces of the shredded cheese combo mix to the bowl and toss cheese and artichokes till mixed well. Split the artichoke/ cheese mixture between the two pie crusts evenly.
5. In a separate bowl, beat eggs with half and half and 3 ounces of heavy cream. Add nutmeg and cornstarch to eggs and continue beat until well blended. Pour egg mixture over tossed artichokes and cheese. Sprinkle remaining shredded cheese on top of each pie.
6. Pour remaining heavy cream over the shredded cheese on both pies.
7. Bake for 15 minutes. Turn oven to 300 degrees and continue cooking for 1 hour longer.
8. Let stand 15 to 20 minutes before slicing. Serve immediately.
9. ENJOY – The more the merrier, when it comes to cheeses!
I love me some artichokes and this pie is nothing but artichokes. And of course cheese, plenty of cheese.
My friend, Regina, made this pie for a Saturday girlfriend luncheon. We all raved about it. The next week I made it but I really wanted to use the cheeses she had in her recipe. That meant a trip to Trader Joe’s for their special blend of grated cheeses. Why buy four separate cheeses when I could get them all in one package.
Regina used more artichokes in her original recipe than I did in mine, but I had only two cans in the house when I made it and it was plenty. When cooking, baking, creating in the kitchen, there is nothing more annoying than to be out of an ingredient. So, I alter the recipe, substitute an ingredient, or go without. Depending on what ingredient is missing at the time. If it is really essential to the dish, I will put everything aside and run to the store and get it, or ask my husband or daughter to pick it up for me. Cooking is experimenting and sometimes those experiments turn out better the second time around. This artichoke pie is one of those experiments where I felt it came out a winner. At least my husband thought so, because he loved this pie. If he’s happy, then I am happy. On to the next experiment, I mean recipe!