Artichoke Pie
Artichoke pie is the savory pie for special occasions, especially in summer! Artichoke, creamy ricotta, nutty Fontina cheese, thyme, and chives are all baked together in a delicious flaky crust. Every bite melts in your mouth! Ready in just 5 steps.
Ingredients
For The Crust
- 1 pie dough or puff-pastry (I used my Homemade Pie Crust Recipe to make mine but store-bought puff pastry also works for a quick and easy option)
For The Filling
- 15 oz (425 g) artichoke hearts in water, drained and quartered (or 3 large fresh artichokes, check the notes down below for how to clean fresh artichokes)
- 1 tbsp (15 ml) olive oil
- 1 teaspoon minced fresh chives (or 1/4 teaspoon dried chives)
- 1/4 teaspoon dried thyme
- Salt and pepper
- 1 egg
- 8 oz (225 g) cow milk ricotta
- 2 oz (55 g) sheep milk ricotta (or cream cheese)
- 1 cup (110 g) shredded Fontina cheese
Instructions
- Prepare the pie dough. Place the rolled-out puff pastry or homemade pie dough into an 8-inch (20 cm) pie dish and remove any excess dough, then crimp the edges. Place the baking dish in the refrigerator. Preheat the oven to 350F (180C).
- Saute the artichokes. If using fresh artichokes, see the notes down below on how to clean fresh artichokes. In a medium pan over medium heat, add the olive oil. Once hot, add the artichokes, season with thyme, chives, salt, and pepper and saute until softened (3-4 minutes). Turn off the heat and transfer to a shallow bowl to help them cool down.
- Make the filling. In a large bowl, beat the egg, then add in the cow milk ricotta, sheep milk ricotta or cream cheese, fontina cheese, salt and pepper. Mix until well combined. Add the sautéed artichokes and mix until combined.
- Bake. Transfer the pie into your prepared and chilled pie dough. Bake for 30-35 minutes or until the crust and top are golden.
- Serve. Allow to cool down to room temperature before serving. When warm, this pie doesn't slice well as it needs time to set at room temperature first.
Notes
*How To Clean Fresh Artichokes: start off by preparing a big bowl with water with a few slices of lemon in it for the artichokes (you'll add them to the water in a second) to keep them from browning. Pull off the outer leaves until you get to the thin pale yellowish leaves in the center. You may cut off all or part of the stem as well. If keeping part of the stem, make sure you shave off all the sides to get to the center of the stem. Cut each artichoke in half and remove the fur inside. Immediately dunk the clean artichoke heart in the lemon water and leave it there as you clean the remaining ones. Drain when ready to cook.
Make-Ahead Instructions: follow the recipe through step 2, then store the sautéed artichokes in an air-tight container in the refrigerator overnight. The next day, remove the artichokes from the refrigerator and follow step 3. If you plan on using pie dough instead of puff pastry, I recommend you make that 1 day ahead of time as well and then chill it in the refrigerator overnight, all instructions for this are in my Homemade Pie Crust recipe post!
Storing Instructions: artichoke pie stores beautifully and can also be enjoyed slightly chilled on a particularly hot summer day (though the best flavor happens at room temp)! Store in an air-tight container in the refrigerator for up to 3-4 days.
Reheating Instructions: if you prefer your pie warm, you can reheat it in the oven at 350F (180C) for 5-10 minutes or until hot. Keep in mind that warm artichoke pie may not slice as neatly!
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 259kcalCarbohydrates: 14gProtein: 11gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 58mgSodium: 453mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 345IUVitamin C: 0.1mgCalcium: 172mgIron: 1mg
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