Rating: 4.09 stars
107 Ratings
  • 5 star values: 48
  • 4 star values: 35
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 5

Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

365 calories; protein 17.7g; carbohydrates 24.1g; fat 22.7g; cholesterol 106.5mg; sodium 773.8mg. Full Nutrition
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Reviews (109)

Most helpful positive review

Rating: 5 stars
12/13/2005
This recipe is great! May I suggest a few revisions? Sub 3 6oz. jars of marinated artichoke hearts for the two cans; it really ups the flavor. You can add up to two more eggs to stretch this recipe out - the filling will rise about an inch over the crust but won't spill before before it firms up. I added 1 tablespoon of sour cream for each egg and this was wonderfully moist. Last I used a sun-dried-tomato and basil flavored mozarella and thought it really added something. Thanks! Read More
(93)

Most helpful critical review

Rating: 3 stars
05/08/2003
Overall this is a good recipe, but it calls for way too much bread crumbs. They drown out the taste of the artichokes. I will make this again, but next time I will halve the bread crumbs and add an extra jar of artichokes. Read More
(35)
107 Ratings
  • 5 star values: 48
  • 4 star values: 35
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
12/13/2005
This recipe is great! May I suggest a few revisions? Sub 3 6oz. jars of marinated artichoke hearts for the two cans; it really ups the flavor. You can add up to two more eggs to stretch this recipe out - the filling will rise about an inch over the crust but won't spill before before it firms up. I added 1 tablespoon of sour cream for each egg and this was wonderfully moist. Last I used a sun-dried-tomato and basil flavored mozarella and thought it really added something. Thanks! Read More
(93)
Rating: 5 stars
03/15/2008
Easy to make and absolutely delicious! I followed the other reviewers' helpful advice and increased the amount of artichokes (two 12 ounce jars of Trader Joe's marinated artichokes). I also added 2 tablespoons of heavy cream to the artichoke/bread crumb/parmesan mixture to moisten, and I cut back on the mozzarella by a third. I made this one to celebrate pi day (3-14), and will definitely make it again =). Read More
(52)
Rating: 3 stars
05/08/2003
Overall this is a good recipe, but it calls for way too much bread crumbs. They drown out the taste of the artichokes. I will make this again, but next time I will halve the bread crumbs and add an extra jar of artichokes. Read More
(35)
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Rating: 5 stars
03/27/2003
I made it without the crust and used 1/2 the mozarella cheese to cut down on calories. My 15 year old my ex-husband who just happened to be stopping by and I just loved this. I'll definitely make it again! Read More
(26)
Rating: 4 stars
04/22/2003
This was very good. I added some leftover spinach to the mix and it was even better. Read More
(18)
Rating: 5 stars
04/14/2003
Delicious but a little dry. Next time I will add a layer of fresh tomatos on top of each layer of artichoke mixture for color and a fuller taste. Read More
(15)
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Rating: 4 stars
02/23/2011
Turned out really great! Here is what I tried with it: I made individual ones in a muffin tin instead of a pie plate. For the crust I used crescent roll dough instead of pie crust. The new cook time was about 20 minutes. They were awesome and I'm going to serve them on the side of herb roasted chicken sometime soon. Read More
(12)
Rating: 5 stars
03/27/2003
We have been making this for years and love it!!! Read More
(11)
Rating: 5 stars
03/27/2003
Heavenly! I used 6 eggs and served as the main course! My husband loved it! Read More
(10)