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Name: Artichoke Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Onions chopped; 2 pk Frozen artichoke hearts;; 1/2 c Sour cream; 1/2 c Cheddar cheese shredded; 1/4 c Butter; 2 ts Parsley minced; 1/4 c Grated Parmesan cheese; 1/2 c Shredded Swiss cheese; 4 Eggs beaten; 1/4 ts Nutmeg; 1 Baked pie crust; (9-inch); 1 tb Flour; 1/2 c Half and half; Salt and pepper

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INGREDIENTS

1/2 c Onions ; chopped
2 pk Frozen artichoke hearts;
1/2 c Sour cream
1/2 c Cheddar cheese ; shredded
1/4 c Butter
2 ts Parsley ; minced
1/4 c Grated Parmesan cheese
1/2 c Shredded Swiss cheese
4 Eggs ; beaten
1/4 ts Nutmeg
1 Baked pie crust; (9-inch)
1 tb Flour
1/2 c Half and half
Salt and pepper

Servings

INSTRUCTIONS

Cook artichoke hearts as directed on package or cook fresh artichoke hearts in boiling water to cover until easily pierced with knife, 20 to 40 minutes. Drain and set aside. Melt butter and add onions and cook until tender but not browned, 3 to 4 minutes. Stir in flour until well blended, then add half and half. Cook and stir until thickened. Combine sour cream, eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed onions. Set aside. Put half of artichoke hearts in bottom of pie shell. Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and top with Swiss cheese. Pour egg mixture over layered artichokes and top with Parmesan cheese. Bake at 350 degrees 45 minutes. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 12-10-97. 4 to 6 servings. Each of 6 servings: 565 calories; 479 mg sodium; 198 mg cholesterol; 41 grams fat; 33 grams carbohydrates; 17 grams protein; 0.84 gram fiber. Recipe by: Los Angeles Times 12-10-97 Posted to JEWISH-FOOD digest by Nancy Berry on Apr 24, 1998

NOTES

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Artichoke Pie

1/2 c Onions chopped
2 pk Frozen artichoke hearts;
1/2 c Sour cream
1/2 c Cheddar cheese shredded
1/4 c Butter
2 ts Parsley minced
1/4 c Grated Parmesan cheese
1/2 c Shredded Swiss cheese
4 Eggs beaten
1/4 ts Nutmeg
1 Baked pie crust; (9-inch)
1 tb Flour
1/2 c Half and half
 Salt and pepper

Cook artichoke hearts as directed on package or cook fresh artichoke hearts  in boiling water to cover until easily pierced with knife, 20 to 40  minutes. Drain and set aside. Melt butter and add onions and cook until  tender but not browned, 3 to 4 minutes. Stir in flour until well blended,  then add half and half. Cook and stir until thickened. Combine sour cream,  eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed  onions. Set aside. Put half of artichoke hearts in bottom of pie shell.  Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and  top with Swiss cheese. Pour egg mixture over layered artichokes and top  with Parmesan cheese. Bake at 350 degrees 45 minutes. Formatted by Lynn  Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 12-10-97. 4 to 6  servings. Each of 6 servings: 565 calories; 479 mg sodium; 198 mg  cholesterol; 41 grams fat; 33 grams carbohydrates; 17 grams protein; 0.84  gram fiber.    Recipe by: Los Angeles Times 12-10-97    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr  24, 1998

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 6 Servings

Calories: 517
Calories from Fat: 367 (71%)

Amt Per Serving		% DV

	Total Fat 40.8g	54 %
	Saturated Fat 20.3g	102 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 3.2g
Cholesterol 776.8mg		239 %
Sodium 469.4mg		16 %
Potassium 350.8mg		9 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 6.9g
Protein 31.1g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 517

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