Artichoke Pie
Mary Heather

This is a staple at my family holiday gatherings - hearty, vegetarian, simple to make, and great cold or warm as leftovers the next day! I’ve changed it over the years, and this is how I make it today.

Artichoke Pie
2 tbsp olive oil 
1/2 large red onion, chopped 
3 cloves garlic, minced 
16 oz frozen artichoke hearts, thawed and coarsely chopped 
3 Tbsp minced fresh parsley 
1 tsp dried basil 
1/4 cup grated parmesan (plus more to sprinkle on top…)
1/4 cup milk 
3 beaten eggs 
Salt and freshly ground pepper 
Fine dry bread crumbs for the crust
	
1. Preheat oven to 350 degrees	

2. Heat oil in a small skillet. Add the onion and saute over moderate heat until translucent. Add garlic and continue to saute until onion is golden. Set aside and cool slightly.

3. In a mixing bowl, combine the beaten eggs with the onion mixture and all the remaining ingredients except the bread crumbs and stir well.	

4.Oil a 9- or 10- inch glass pie dish or tart pan. Line the bottom with a generous sprinkling of bread crumbs. Pour in the artichoke mixture and top with another light sprinkling of crumbs. If you want to, sprinkle additional parsley on top, as well as some extra parmesan cheese (MH note: I always want to).

5. Bake for 25 - 30 minutes, or until set and lightly golden on top.

6. Let cool to warm or room temperature. Cut into thin wedges to serve.