{"id":738,"date":"2011-12-06T16:44:01","date_gmt":"2011-12-06T21:44:01","guid":{"rendered":"https:\/\/inalj.com\/?p=738"},"modified":"2011-12-08T14:25:18","modified_gmt":"2011-12-08T19:25:18","slug":"recipe-comforting-artichoke-pie","status":"publish","type":"post","link":"https:\/\/inalj.com\/?p=738","title":{"rendered":"Recipe: Comforting Artichoke Pie"},"content":{"rendered":"


\n by Angela Prikockis <\/a><\/i><\/p>\n

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\nI have been making this recipe for about 15 years so I don’t have a written recipe. Recently I have been leaving out the artichokes because my family, except me, dislikes them. You can add whatever you want. Mostly I go vegetarian, but sometimes I make it with no-nitrates, no-MSG bacon or sausage.<\/p>\n

  • \n– 4 eggs\n<\/li>\n
  • \n– 2 cups of shredded cheese (mozzarella or Italian blend) <\/li>\n
  • \n– 1 pie shell (I usually go with a frozen pie shell but if you want to make your own then more power to you) <\/li>\n
  • \n– grated cheese (optional) <\/li>\n
  • \n– 1 can of artichoke hearts (optional)<\/li>\n
  • \n– Other veggies I used to make this pie in the past: roasted peppers, sun-dried tomatoes, black olives, corn, spinach, peas, beans. Usually I’ll make the pie with whatever I have at the moment <\/li>\n
  • \n– salt and\/or pepper, to taste (I rarely use salt but like to add pepper)
    \n<\/\n\n
  • \n

    Mix all the ingredients and pour into the pie shell. Cook at 350 for about an hour.<\/p>\n